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
Mix dry ingredients and cut in butter. Pour in buttermilk and mix just until dough clings. Donít 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 donít touch each other. Brush with egg and sprinkle on sugar if desired.
Bake at 425į 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.