cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon
salt 1/2 cup soft butter 1 beaten egg 2/3 cup milk to brush on
top of scones: 1 tablespoon milk 2 tablespoons sugar
oven to 425 degrees. Lightly spoon flour into measuring cup. Level off.
In large bowl, combine flour, sugar, baking powder, and salt. Using
fork and pastry blender, cut butter into flour until consistency of coarse
meal. Add egg and milk; stir with fork until mixture leaves sides of bowl and
forms a soft, moist dough. On floured surface, toss lightly until no longer
sticky. Roll out 1-inch thick; cut with 2-inch floured cutter. Brush tops
with milk; sprinkle with sugar. Place on ungreased cookie sheet. Bake for
12 to 15 minutes or until light golden brown. Serve hot.