Mary Hearty Bye's Scottish Scones

Ingredients

• 1 teaspoon salt 
• 0.5 teaspoon baking soda 
• 12 servings vegetable oil for greasing
• 1 large eggs beaten
• 2 teaspoons double-acting baking powder 
• 2 tablespoons butter unsalted cold cut into 1/2-inch pieces
• 0.5 teaspoon cream of tartar 
• 2.5 cups flour all-purpose
• 2 teaspoons sugar 
• 1 cup buttermilk well-shaken
• 10 inch frangelico (preferably cast-iron) large

Equipment

• bowl
• frying pan
• whisk
• blender

Directions

1. Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
2. Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
3. Heat griddle over low heat until hot, then lightly oil.
4. Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge.
5. Cut one scone open to check for doneness.
6. Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)