SCONES

2 cups flour

1 tablespoon Baking powder

2 tablespoons sugar

1/2 teaspoon salt

8 tablespoons butter or margarine (1 stick)

1/2 cup buttermilk

lightly beaten egg

additional sugar

Mix dry ingredients and cut in butter. Pour in buttermilk and mix just until dough clings. Don’t overmix.

Turn dough onto a floured surface and shape into a 8-inch round. (or 2 smaller rounds for miniature scones) Quickly cut into pie wedges or use a large biscuit cutter to cut circles.

Place on ungreased cooking sheet, being sure sides don’t touch each other. Brush with egg and sprinkle on sugar if desired.

Bake at 425° for 10 to 20 minutes, or until lightly browned.

Note-these can be placed unbaked, on cookie sheets in freezer until frozen and then placed in bags for storage in freezer until ready for use.

Makes 6-8 large scones

or 12-14 miniature scones

Serve with Mock Devonshire Cream and jam.