1 3/4 c. all purpose flour
2 1/2 tsp. baking powder
3 tbsp. sugar, divided
1/2 tsp. salt
6 tbsp. butter
2 eggs
1/3 c. milk

In medium bowl, with fork, mix flour, baking powder, 1 tablespoon sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In cup, with fork, beat eggs; reserve 1 tablespoon. Stir milk into remaining beaten eggs; stir egg mixture into flour mixture just until well mixed. Turn dough onto well - floured surface; with well - floured rolling pin, lightly roll dough into a 9 x 6 inch rectangle, 1/2 inch thick. With knife, cut dough into 3 inch squares; cut each square into two triangles. With pancake turner, place triangles 1 inch apart on cookie sheets; brush with reserved egg and sprinkle with 2 tablespoons sugar. bake at 425 degrees for 10 to 15 minutes until golden. Remove from cookie sheets and serve hot. Yields 12 scones.

Jam Filled: Prepare as above, but roll dough 1/4 inch thick; cut into 3 inch squares. Place 1 teaspoon of favorite jam in center of each square; moisten edges. Fold opposite corners together to make triangle and press with tines of fork to seal; bake. Yields 16 scones.

Raisin: Prepare as above, but add 1/2 cup dark seedless raisins with milk. Serve hot or cold with butter and jam. Yields 12 scones.