It Wuznie Me wrote:
> I remember eating Scottish scones in Scotland. Unlike the scones in
> England, these were wedge shaped and, I believe, not as sweet. They
> were thick enough to be split in half and we ate them with butter and
> jam as with the English ones. Does anyone else remembere them?
>
My Scottish grandmother made scones like you're referring to.

Grandma Brown's Scones

2 c. flour, sifted
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. sugar
1-1/3 c. buttermilk
1-1/2 tsp. oil or melted fat (she would have used the fat)

Blend all dry ingredients together. Stir in buttermilk until well mixed,
then stir in the oil. Roll out onto a floured board to 1/2" thick. Cut
into triangles, about 3 inches across at the widest point. Bake on a
greased griddle on high, even heat (about 400F degrees) until golden brown
on
each side.

Jill