Best Scottish Food Barley Scones

Scottish Barley Scones, Makes 8.
8 ounces (225 g) of barley flour.
One half teaspoon bicarbonate of soda.
One half teaspoon cream of tartar.
One half ounce (15 g) of butter.
A pinch of salt.
About one quarter pint (150 ml) of buttermilk.
Mix the flour, bicarbonate of soda, cream of tartar and salt together.
Rub in the butter. Add enough of the buttermilk to make a soft dough.
Knead the dough lightly on a floured board.
Roll out to make a large circle about half an inch thick.
Cut the circle into eight triangles.
Bake the scones on a hot girdle for about five to ten on each side.
Wrap in a clean cloth and cool on a rack.