Add half a teaspoonful of salt and one rounding teaspoonful of baking powder to a pint of flour; sift once or twice, and rub in one tablespoonful of butter. Stir in one cupful of sweet milk. The dough must be sufficiently soft to drop from the spoon. Dip a tablespoon in boiling water, then take up a tablespoonful of dough and drop into a greased pan, keeping the scones sufficiently far apart not to touch in the baking. Bake quickly for twenty minutes.

Sour milk may be used in the place of sweet milk, substituting half a teaspoonful of baking soda for the baking powder.

Scotch scones are made from sour milk and flour, the dough being sufficiently thick to roll and cut. These are baked on a griddle, turning them several times during the baking.