1 cup of plain (all-purpose) flour
1 tsp baking soda
1 tsp caream of tatar
2 Tbsp of butter, diced
1 egg beaten
2/3 cup of milk

Directions

1) Sift flour , baking soda , & cream of tatar together into a mixing bowl. Add the diced butter & rub it into the flour w\ your fingertips until the mixture resmebles fine evenly textureed breadcrumbs .
2) Lighty grease a gridddle pan or heavy frying pan , then preheat it. Mkae a well in the center of the flour mixture , then stir in the egg. Add the milk a little at a time , stirring it in to check consistency.
3) Whe you have added enough milk to give a thick consistency, cook the scones in batches. Drop 3 or 4 evenly sized spoonfuls of the mixture , spaced slightly apart, on the grddle or frying pan . Cook over medium hest for 2-3 minutes , until bubbles rise up to the surface & burst.
4) Trun the scones over & cook for another 2-3minutes . Place the cooked scones between the folds of a cleaned dish towel while cooking to keep them warm . Serve w\ butter & honey or any topping of your choice

Nutritional Facts

Energy 59ka/249kJ; Protein 2g; Carbohydrate10.9 g of which sugars 1.8 g ;Fat1.1g of which saturates 0.2 g Cholesterol11mg; Calcium 65mg ; fiber 0.4g; Sodium 56mg
( From " The Ultimate Book of Diabetic Cooking " by Bridget Jones )

Serving Size

8