2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
lightly beaten egg

Mix dry ingredients. Cut in 6 tablespoons butter until mixture resembles course cornmeal. Make a well in the center and pour in buttermilk (if you don’t have buttermilk, use regular milk). Mix until dough clings together and is a bit sticky – do not over mix. Turn out dough onto a floured surface and shape into 6- to 8-inch round about 1 1/2 inches thick. Quickly cut into pie wedges or use a large round biscuit cutter to cut circles. The secret of tender scones is minimum handling. Place on ungreased cookie sheet, being sure the sides of scones don’t touch each other. Brush with egg for shiny, beautiful brown scone. Bake at 425 degrees for 10 minutes to 20 minutes, or until lightly brown.

Variations of scones: apples, currents, ginger, orange, almond flavoring, cinnamon, apricots, fresh blueberries, cranberries, or even chocolate chips.

psst… Starbucks’ make great scones… but you didn’t hear it from me. Yum……

I love things that bear the touch of time, chips and all – they’re more beautiful than perfection. ~ Unknown