Preheat the oven to 425°F/218°C.
Add the flour into a bowl with the baking soda, cream of tartar, and sugar. Cut the butter into pieces and drop them into the flour until the flour and butter are a crumbly mixture. Add the buttermilk and mix to form a dough.
Place dough on a lightly floured surface. Pat the dough into a 1½ - 2 inch (3.8 cm - 5 cm) thickness. Cut out 2-inch (5 cm) scones with a biscuit cutter. Reshape extra dough and continue cutting scones until dough is finished.
Arrange the scones fairly close together on a parchment lined baking sheet, and brush with beaten egg.
Bake for 15 – 20 minutes until lightly browned on the bottom. Cool and serve.
Preheat the oven to 425°F/218°C.
Add the flour into a bowl with the baking soda, cream of tartar, and sugar. Cut the butter into pieces and drop them into the flour until the flour and butter are a crumbly mixture. Add the buttermilk and mix to form a dough.
Place dough on a lightly floured surface. Pat the dough into a 1½ - 2 inch (3.8 cm - 5 cm) thickness. Cut out 2-inch (5 cm) scones with a biscuit cutter. Reshape extra dough and continue cutting scones until dough is finished.
Arrange the scones fairly close together on a parchment lined baking sheet, and brush with beaten egg.
Bake for 15 – 20 minutes until lightly browned on the bottom. Cool and serve.
