In a large mixing bowl combine flour, cream of tartar, baking soda, and salt; whisk until incorporated.
In a separate bowl whisk together the eggs and sugar; add in 1 cup milk and whisk to combine.
Slowly pour the milk mixture into the flour mixture and whisk until combined and smooth.
The consistency of the batter should be thick and smooth; if it’s too dry add more milk.
Fold in the butter. Batter should be thick, but smooth.
Add butter or oil to a nonstick pan and set over medium heat.
Drop spoonfuls of the batter onto the pan and cook for 2 to 3 minutes, or until bubbles begin to appear on the surface.
Flip, press them down lightly, and continue to cook for 1 more minute, or until browned.
Transfer to a plate and keep covered while cooking the rest of the scones.
Serve with jam, butter, berries, and/or syrup.