These scones are not only named after the village in Aberdeenshire, Scotland but are connect to a farmer's wife, Mrs. Macnab, who lived near the area and had well known baking skills. It is said that she would often have tea with King Frederick of Prussia and other guests at Balmoral. Rustic and crisp on the outside and a tender buttery flaky texture inside, perfect for any occasion and especially lovely with a wee dram of whisky to toast Scottish poet, Robert Burns, on Burns Night.
Ballater Scones
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1 lb. (3 cups) all purpose flour
2 teaspoons cream of tartar
3 oz. (1/3 cup) butter
1 teaspoon bicarbonate of soda (baking soda)
1/2 pint (300 ml/1 & 1/4 cups) tepid milk
Preheat oven to 450ºF (230ºC). Lightly grease a baking tray or line the tray with baking parchment.
Sift flour and cream of tartar into a a large bowl. Using clean dry hands rub in butter. Dissolve baking soda in the milk. Stir into dry ingredients. Knead to a stiff dough. Roll out on a lightly floured board into a round about 1/2 to 3/4 inch thick. Cut into rounds, 2 to 2 1/2 inches across. Bake a little apart on the prepared baking tray in the preheated oven for 10 to 15 minutes. When done, brush the tops lightly with milk. Serve split and buttered.
Notes: I used a 2 and 3/4 inch (69 mm) round cutter.