2 c. sifted flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
5 tbsp. butter
1 egg, well beaten
1/4-1/2 c. milk

Preheat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Chop in the butter with a pastry blender until the flour coated particles of butter are the size of coarse cornmeal. Add the egg and about 3 quarters of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make a soft dough.

Turn the dough out on a floured surface and knead gently about 15 times. Cut the dough in half. Shape each half into a ball, press down into a round about 1/2 inch thick and cut into 8 wedges like a pie. Place the wedges on a greased cookie sheet without allowing the sides to touch.

Glaze, if desired, with lightly beaten egg. Bake until deep golden brown, about 12 minutes. Serve warm with butter and your favorite jam or preserves. Scones can also be cut into rounds or squares.