Rub butter into flour well. Add salt, cream of tartar and bicarb and mix well. Mix in the water or milk until a stiff dough is formed.
I found it quite dry and hard to work with, but persevere, the final result will be well worth it!
Turn out onto a lightly floured board and knead gently. Cut dough in half, form each half into a ball and roll out until roughly half an inch thick.
Using a round cutter (or upturned glass) cut discs out of the dough. Be sure not to twist the cutter as you remove it from the dough or your scones will be twisted looking. Keep the cutter straight.
Place on a greased baking sheet & bake for about 20 minutes or until the top is lightly golden brown and they have risen well.