2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
4 tbsp. butter
2 med. eggs
1/3 c. milk
1 egg, lightly beaten
1 tbsp. milk

Combine flour, baking powder, salt, and sugar in mixing bowl; mix well. Cut in butter. Make well in flour mixture. Beat 2 eggs and 1/3 cup milk together. Add to flour mixture; mix lightly but thoroughly. Turn out onto floured board; knead 5 times. Roll dough to 9 inch circle approximately 3/4 inch thick. Cut into 8 pie-shaped wedges. Place on lightly greased baking sheet. Beat remaining egg and tablespoon of milk together. Brush tops of scones with mixture. Bake in preheated 400 degree oven 7 to 10 minutes or until lightly browned. Split scones. Serve with butter and jam or honey. Makes 8 scones.

VARIATIONS: Orange Scones: Add 1 tablespoon grated orange rind to dry ingredients in basic recipe.

Currant Scones: Add 1/2 cup currants to dry ingredients in basic recipe.

Oatmeal Scones: Use 1 cup rolled oats and 1 1/4 cups flour in place of 2 cups flour in basic recipe.