1. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl.

2. Pour into dry ingredients and stir with fork until mixture comes together.

3. On lightly floured surface, knead dough, 5 or 6 times. Transfer to prepared cookie sheet. With floured hands, pat into an 8-inch circle.

4. Cut into 8 wedges with a long, sharp floured knife. (Do not separate). Bake 14 to 16 minutes, until golden. Transfer to wire rack. Serve warm. Makes 8.

Scones can also be made in any of the following shapes.

For individual rounds: Pat dough 3/4-inch thick. Cut with floured 2-inch round cutter. Pat scraps together; repeat. Makes 10.

For squares: Pat dough to an 8-inch square. Cut into sixteen 2-inch squares or nine 2 1/2-inch squares. (Do not separate).

For drop scones: Do not knead dough. Drop by quarter-cupfuls onto prepared cookie sheet. Makes 10.

LEMON-POPPY SEED: Stir in 1 tablespoon poppy seeds and 1/2 teaspoon grated lemon peel. Stir 2 tablespoons sugar and 1 tablespoon lemon juice in cup. Brush over tops of hot baked scones.

CRANBERRY-ORANGE: Toss 1 cup cranberries, chopped, 2 more tablespoons sugar and 1/2 teaspoon grated orange peel in small bowl. After cutting in butter, stir berries into flour mixture. Just before baking, brush scones with 1 more teaspoon buttermilk and sprinkle with 1 tablespoon sugar.

CHEDDAR-CHIVE: Reduce sugar to 1 tablespoon. Stir in 1/2 cup shredded sharp Cheddar cheese and 1 tablespoon chopped chives.

IRISH SODA: After cutting in butter, stir in 1/3 cup raisins and 1 teaspoon caraway seeds. Just before baking, brush scones with 1 more teaspoon buttermilk and sprinkle with 1 tablespoon sugar.

CORN-GREEN CHILE: Reduce flour to 1 3/4 cups, add 1/2 cup yellow cornmeal and a pinch ground red pepper. After cutting in butter, stir in 1/2 cup frozen corn kernels, thawed, and 1 can (4 ounce) chopped green chilies, undrained.

PRUNE-PECAN: After cutting in butter, stir in 1/2 cup chopped prunes, 1/4 cup chopped pecans and 1/8 teaspoon cinnamon.

BLUEBERRY: Toss 1 cup blueberries, 1 additional tablespoon flour and 1/2 teaspoon grated lemon peel in bowl. After cutting in butter, stir blueberry mixture into flour mixture. Just before baking, brush scones with 1 more teaspoon buttermilk and sprinkle with 1 tablespoon sugar.