2 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. butter
1 egg, beaten
1/2 c. milk
1 egg, slightly beaten
Strawberry jam
Unsweetened whipped cream

Thoroughly stir together the flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Add most of 1 beaten egg (reserve about 1/2 tablespoon) and milk, stirring just until the dough clings together. Knead dough gently on lightly floured surface (12 to 15 strokes). Cut the dough in half. Shape each half into a ball and pat to a 6 inch circle, about 1/2 thick. With a sharp knife, cut each circle into 6 or 8 wedges. Place wedges on ungreased baking sheet (do not have sides of wedges touching). Brush with remaining egg. Bake at 425 degrees until deep golden brown, 12-15 minutes. Makes 12-16. To serve cream tea scones: Split scones, spread with jam, and top with a large dollup of unsweetened whipped cream.