Traditional English Scones
(at least according to the recipe submitter on All Recipes)
Combine flour, cream of tartar, baking soda and salt. Cut/rub in butter. Mix in sugar. Add milk and stir gently. Knead no more than 8-10 times on a floured surface. Roll/pat out to 3/4″ thick and cut with 2″ round cookie cutter. Alternatively, pat into a flat circle and score wedges. Brush with milk and bake at 425° for 10 minutes. Serve with clotted cream and jam. Alternative add-ins could include currants or raisins, orange zest and dried cranberries, blueberries, or mini chocolate chips.