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Basic Scone for Tea

Basic Scones

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

Mix dry ingredients. Cut in butter until mixture resembles cornmeal. Make a well in the center and pour in buttermilk (you can substitute regular milk). Mix until a soft elastic dough is formed. Roll the dough into a circle of approximately 1 inch in thickness. With a knife, score the dough into eight wedges. Brush with egg for a shiny, beautiful brown scone. Bake at 425 for 10 - 20 minutes, or until light brown.

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