This scone recipe comes from my maternal grandfather, who came to the U.S. from Scotland. Surprisingly to some, these scones are cooked on the stovetop, not baked in an oven. A family favorite, our kids especially like sneaking bites of the uncooked dough.
2 cups all-purpose flour, plus more for dusting
¼ cup sugar
1 level teaspoon salt
1 rounded teaspoon baking soda
1 heaping teaspoon cream of tartar
8 ounces sour cream
4 tablespoons (2 ounces) butter, melted and cooledA little milk, if needed