3 cups of plain flour - Mortons would be my mum's favourite.
handful of sugar - assume about a tablespoon
1tsp of salt
1tsp baking soda (sieved)
Approx 1pt butter milk
You need a griddle and some patience, it took me quite a few tries to get this right and I have watched my mum make them for years.
Mix dry ingredients then pour in buttermilk (a bit at a time to aviod over wetting) and mix with a metal spoon to a firm sticky consistency - if it is too wet it will be too difficult to handle, too dry is easier to rescue.
Heat the griddle - medium heat and sprinkle flour over the surface. When the flour is brown, dust off with some kitchen towel and then add some more fresh flour.
On your work surface pour a small mound on flour (about 1-2 tbsps) on which you will place your first scone.
Scoop out a large tblsp of mixture, try and quenelle it a little so it's edges are smoothed, drop onto mound of flour and use your hands bathe the mixture in flour by gently cupping the mound - the aim is to form a patty lightly coated in flour. Gently lift patty and place on grindle, it should be about 7-10cm in diameter and about 1cm thick. After about 5 min check to see if the scone needs turning, (use a knife to lift the edge and quickly flip with your fingers) - the colour of the flour on the griddle is a good indication, you can flip it over and back again without doing too much damage, when it is cooked it should sound hollow and be a slightly grey brown shade. It usually takes about 10-15mins for each batch.
For every new batch dust off the flour from the griddle and apply fresh flour.
Can be eaten without toasting for about 24hours, after that they are best toasted under a grill. They sometimes develop a greyish ring around them after a day but it is harmless and tasteless.