Griddle Scones

Directions

1. 1
   Sift together flour, baking soda, cream of tartar, and salt into a bowl.
2. 2
   Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms.
3. 3
   Turn out dough onto a lightly floured surface.
4. 4
   Divide dough in half and knead each half 3 or 4 times.
5. 5
   Pat each half into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
6. 6
   Heat griddle over low heat until hot.
7. 7
   Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes.
8. 8
   Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more.
9. 9
   Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness).
10. 10
    Transfer to a rack and cool to warm, 3 to 4 minutes.