My famous scone recipe

Well, actually it's not mine. It came from a cookbook. I have made it with fresh red currants and it is to die for yummie!
When I make them, I don't bother cutting them (the scones) out, but place them by the rounded tablespoonful on parchment paper on a cookie sheet and let them sit while the oven is heating up.

This recipe came from the Frugal Gourmet on Our Immigrant Ancestors. It is attributed to the Welsh.

Makes 12 scones, depending on the size of the cutter.
4 tbsp butter
1 tsp baking soda
1 3/4 c all purpose flour
2 tsp cream of tartar
1/4 tsp salt
2 eggs
5 1/2 tbsp sugar
1/3 c milk

Using a pastry blender, cut the butter into the flour and salt. Mix until the mixture resembles coarse corn meal. Add the sugar, baking soda, and cream of tartar. Mix well.

Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well floured plastic countertop or board and pat it out to 1/2 inch thickness. Cut the dough into rounds with a biscuit cutter. Flour your hands and place the rounds on a nonstick cookie sheet and leave for 10 minutes to settle.

Bake in a preheated 450 degree oven for 8 minutes.

These should be served with butter and/or jam, or with cream and jam for special occasions.

Variations

Cheese scones: Add 1/4 c grated Cheddar cheese.
Fruit scones: Add currants or raisins.