2 c. flour
2 tbsp. sugar
2 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter
1 egg
1/2 c. buttermilk

Preheat oven to 425.

Mix the flour together with the sugar, baking powder, baking soda and salt.

Cut butter into small pieces and work these into the flour mixture with hands or a pastry blender until the mixture resembles coarse meal.

Beat the egg with the buttermilk and add this to the dry ingredients. Mix until a soft, slightly sticky dough has formed.

Cut the dough in half. Roll each half on a floured surface to a thickness of 1/2 inch. Cut into wedges (6 wedges per half) and place wedges on lightly greased baking sheet. Bake at 425 for about 12 minutes or until scones have risen and are golden brown.

Serve with tea and jams or preserves.