2 c. sifted flour
2 1/2 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. sugar
1 egg (or 2 egg whites), beaten
1/4 c. butter
3/4 c. buttermilk

Mix dry ingredients, cut in butter. Mix in buttermilk and egg. If dough is still very dry add 1 tablespoon buttermilk at a time until the dough can form a ball. Then pat into a circle 1/2" thick on a lightly floured board. Cut in wedges. Place wedges on cookie sheet. Bake in preheated 450 degree oven for 10 to 15 minutes. Makes 8 large or 12 medium scones.

1. Add 1/2 cup chopped dates, raisins and/or walnuts.

2. Almond scones: Cut 1/2 can (8 oz. freeze the rest) almond paste with butter into dry ingredients. Pat a few sliced almonds on top of each wedge before baking.