2 c. sifted flour
4 tbsp. baking powder
2 tsp. sugar
1/3 c. cream or milk
1/2 tsp. salt
4 tbsp. butter
2 eggs

Sift dry ingredients together into mixing bowl. Work in butter with pastry blender, fork, or finger tips. Separate eggs (reserving a small amount of unbeaten white for glaze later). Beat rest of eggs well, add cream or milk, and stir into dry ingredients. Toss on floured board, pat, and roll 3/4 inch thick. Cut in squares, diamonds, or triangles. Brush with reserved egg white diluted with 1 teaspoon water. Sprinkle with sugar, and bake in very hot oven (450 degrees) for 15 minutes. Makes 12 scones.