• 2 cups flour
  • 1 Tbl baking powder
  • 2 Tbl sugar
  • 1/2 tsp salt
  • 6 Tbl butter
  • 1/2 cup milk or buttermilk
  • lightly beaten egg
  1. Mix the dry ingredients. Cut in the butter until mixture resembles coarse cornmeal. (Add any additions at this time.) Make a well in the center and pour in the milk. Mix until dough clings together and is a bit sticky, but do not overmix. Turn our dough onto a floured surgace and shape into a 6-8 inch round about 1 1/2 inches think. Quickly cut into pie wedges or use a large biscuit or cookie cutter to cut out circles or shapes. The secret of tender scones ia a minimum of handling. Place on an ungreased cookie sheet, being sure the sides of the scones dont touch one another. Brush with beaten egg for a shiny, beautiful scone. Sprinkle with sugar, if desired. Bake at 425 degrees for 10-20 minutes, or until light brown.