Measure salt, cream of tartar and bicarbonate of soda and put with flour. Grease the baking tin. Sieve dry ingredients you have mixed together into the bowl. Add the fat, cut into small pieces. Rub the fat into the mixture until it looks like fine breadcrumbs. Measure a quarter pint of milk. Make a well in the mixture and gradually add the milk, mixing with palette knife to form soft dough. Turn the dough out on to a floured board or clean kitchen table-top, and knead it very lightly. When you have finished kneading the dough, form it into a flat round, roughly 3/4 to 1 inch in thickness. Cut into rounds with cutter, and put them on to the greased tin. Break egg and beat it with fork. Brush the rounds with the egg. Bake in hot oven (450F, mark 8) 8-10 minutes. Cool scones on rack. Good Housekeeping Look and Cook 1962