FoFa says:
"Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need."
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Vegetable oil for greasing griddle/pan
Equipment:
A large griddle (preferably cast-iron) or a 10-inch cast-iron skillet
Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk and egg with a fork just until a soft dough forms.
Turn out dough onto a lightly floured surface.
With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times.
Pat each piece into a 6-inch round shape (1/2 inch thick), then cut each round into quarters (4 wedges).
Heat griddle over low heat until hot, then lightly oil.
Working in batches (don't overload the griddle/pan), dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes.
Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more.
Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely, move scones and adjust heat as needed so they cook through without burning).
Turn scones on edges and cook until golden-brown, about 1 minute per edge.
Cut one scone open to check to see if it is done.
Transfer to a cooling rack and cool until just warm. (Lightly oil griddle between batches.)