Metho

• 1). Clarify the butter by melting it slowly in a small saucepan and allowing the milk solids to settle to the bottom. Pour the clear liquid into a small cup and set aside for use as needed. Clarified butter doesn't smoke or burn at the temperature required to cook the scones.
  
  
• 2
  In a traditional Scots recipe the dry ingredients would be measured by weight rather than volume.ingredients image by Ash Oram from Fotolia.com
  
  Sift the flour, sugar, bicarbonate of soda, cream of tartar and salt together into the bowl.
  
  
• 3
  bient?¡ät la chandeleur 1 image by aline caldwell from Fotolia.com
  
  Make a well in the center and drop in the egg.
  
  
• 4). Add half a cup of buttermilk and begin beating with a wooden spoon. Continue adding buttermilk until batter resembles very thick cream. You may not need all the buttermilk or you may need a bit more.
  
  
• 5). Heat the griddle until beads of water dropped on the surface sizzle and evaporate.
  
  
• 6). Dip the clean cloth into the clarified butter and lightly grease the surface of the griddle.
  
  
• 7). Drop large spoonfuls of batter onto the griddle. They should spread to about three inches across. Leave space between each scone.
  
  
• 8). When the surface of the scone is covered with bubbles, it should be golden-brown on the bottom. Turn with a spatula and brown the other side. You may need to adjust the heat to prevent the scones from scorching or cooking too quickly.
  
  
• 9). If necessary, grease the griddle after each round of scones is finished.
  
  
• 10
  
  Keep scones warm in a clean kitchen towel until ready to serve. These can be served at once, while warm, or can be allowed to cool before spreading with butter, jam or lightly whipped cream.