SCOTCH SCONES

4 c. flour
1 c. sugar
2 eggs
1/4 lb. butter
1 c. milk
2 tsp. cream of tartar
1 tsp. bicarb of soda
1/2 tsp. salt

Sift flour, cream of tartar, soda, and salt. Chop in butter (to tiny bits). Add sugar; mix in well beaten eggs and milk. Raisins may be added, if desired. Drop by spoonfuls onto ungreased cookie sheet. Cook in hot oven (390-400 degrees) for 12 to 15 minutes until golden brown. Serve warm with butter and jam. Makes between 20 to 24 scones.

BUTTERY SCONES

2 c. all-purpose flour
1/4 c. sugar
1/4 c. light brown sugar, packed
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 tbsp. sweet butter, chilled and cut
into sm. sqs.
1/2 c. buttermilk, room temperature
1 lg. egg, room temperature, lightly
beaten
2 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, sift together the first six ingredients. If any ingredients remain in the sifter, press them through with a spatula. Sprinkle the butter squares over the flour mixture and using the fingertips, "rub" together until it resembles coarse meal. In a small bowl, mix together the remaining three ingredients and add to the butter mixture. Stir the dough just until it clings together and all the ingredients are combined. Using a 1/4 cup measure, drop the dough onto a baking sheet. Bake 15 minutes or until tops are golden brown. Serve warm or at room temperature. Yield: 12-15 scones.

DEVONSHIRE SCONES AND CLOTTED CREAM

1 lb. self-rising flour
1 tsp. salt
4 oz. butter
2 oz. sugar
1 c. milk

SCOTTISH CLOTTED CREAM (Quick & Easy Kind):
1/2 pt. whipping cream (whipped)
1 tbsp. sour cream

Sift flour and salt into a bowl. Rub in butter until mixture resembles fine bread crumbs. Add sugar and mix to a soft dough with the milk. Turn onto a lightly floured surface, knead quickly, then roll out to 1/2 inch thickness. Cut into 20 rounds with a 2 1/2 inch cutter. Place scones on greased baking trays and brush tops with beaten egg or milk. Bake in a very hot oven, 450 degrees, for 8-10 minutes. Cool on a wire rack. When cold, split and serve with strawberry preserves and whipped cream. This is an English recipe. Blend together thoroughly. Spread on split scone after a good variety of jam or preserves has been spread.

NEW ENGLAND SCONES

4 1/2 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of salt
1/2 lb. butter
10 oz. raisins or currants
18-20 oz. (2 1/4 to 2 1/2 c.) heavy cream
Beaten egg for glaze

Mix flour with baking powder, soda, cinnamon, nutmeg, sugar, and salt. Cut butter into flour to make a coarse texture. Mix in raisins or currants. Gradually blend in heavy cream just until dough is moist to the touch, not too set. Drop into greased muffin tins. Brush with egg that has been beaten with a little of the cream. Bake in preheated 350 degree oven for 20-25 minutes until done. Serve warm with butter and strawberry preserves.