Honey and Cream Scones

Sift the flour, soda, and cream of tartar into a mixing bowl.

Cut the fat into the flour and rub it to a breadcrumb consistency.

Miz the sour cream and honey together until the honey is dissolved.

Beat in the egg.

Make a well in the flour, pour in the liquid and mix to a soft dough.

Turn onto a floured board and knead in a little extra flour if necessary.

Roll out ½ inch thick and cut into rounds with a 2-inch cutter.

Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk.

Cook until the underside is golden, then turn and cook the other side.

Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream.

Serve warm scones with jam or butter if desired.