Recipe: Re: Request: "Real" Scones!

I have a cool old recipe book from Scotland. There are several recipes for different scones. In addition to the two that I'll send here, there are baps, bannocks, wholemeal scones, treacle scones, Aberdeen date scones, drop scones and potato scones, any of which I'll be happy to upload.
from Recipes from Scotland by F. Marian McNeill:
RICH CREAM SCONES
1/2 lb. flour
1 teaspoonful Baking Powder
A small pinch of Salt
1 oz. Butter
1 Egg
1 gill Sour Cream
Sift the flour and baking powder into a basin; add the salt, and rub the butter lightly with the finger-tips. Make a hollow in the centre, and into it pour the cream and the well-beaten egg. Make a soft dough and turn on to a floured board. Roll out lightly, or pat out to a half-inch in thickness, prick all over with a fork, cut into rounds, and fire on the griddle or in the oven. When cooked, split rounds open and spread with butter and/or jam.
A teaspoon or more of castor sugar may be added if desired.
[This gill is about 5 fluid oz. The liquid may not use all the flour in the bowl. Cook in a 425 deg. oven 10-15 min. Castor sugar is fine sugar. Regular superfine sugar should do well. They sell a finer-than-superfine sugar in the stores. I use a blender. (more blending makes great powdered sugar)]

WHITE OVEN SCONES
1 lb. Flour
1 teaspoonful Bicarbonate of Soda
2 teaspoonfuls Cream of Tartar
1/2 treaspoonful Salt
1 oz. Sugar.
3 oz. Butter.
1 Egg.
Milk to mix.
Sift the flour, soda and cream of tartar into a baking-bowl; add the sugar; rub in the butter. Beat the egg and pour into a well in the flour mixture, with enough milk to make a very soft dough. Turn on to a floured board, sprinkle with flour, roll out or pat out to a half-inch thickness, cut into rounds or triangles, and bake in a pretty quick oven for ten-fifteen minutes.
If you use buttermilk (which makes a better scone), halve the quantity of cream of tartar.
Serve warm (not hot) for tea, and spread with butter and/or jam.

Greg Gerstner
gerstner@bigfoot.com
Columbia, SC