Stovetop Scones

I've now tried these once and modified the recipe a bit.

• 1 cup unbleached flour
• 1/2 tsp cream of tartar
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/2 c plain yogurt (about) (the original recipe also suggests 1/4 c. buttermilk in place of the yogurt; I didn't try that)
• Butter, jam

Sift together flour, cream of tartar, sugar and baking soda in a medium mixing bowl. Slowly add enough buttermilk or yogurt to the flour mixture to make a soft dough.

Turn out onto a floured board and pat into a circle 1/2 inch thick. Cut into 4 wedges and bake on a dry, floured griddle or skillet over medium heat until lightly browned. With spatula, turn to brown the other side.

Serve hot or toasted, with butter and jam. Makes 4 servings.

Question: how are you supposed to know the bottom is browned if you haven't turned it over yet?

Answer: The burning smell will tell you if it's gone too far, as it turns out. I recommend baking on a lower than medium heat and remembering to check on them instead of getting caught up in conversation.

Solution (as yet untried) - try a slightly lower than medium heat, which could help the internal doughiness, too. Though the fact that I doubled the amount of yogurt (1/4 c. just wasn't enough to stick the flour together) may not have helped there. I suspect that the slight doughiness and burnt flavour were very authentic, though; just like our great-great-grandmothers were making over peat fires, and lucky enough you were to get one, too.

You may want to fine-tune this recipe before offering it to guests.