2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/3 cup butter
1/2 cup buttermilk
Mix and sift dry ingredients.
Cut in butter with a pastry blender.
Add buttermilk to egg, reserving 1 tablespoon of the egg white. Beat until blended.
Pour into dry ingredients all at once. Stir. Mix to moisten.
Toss dough on a lightly floured bread board. Pat lightly and roll 3/4-inch thick.
Cut into squares or rounds with a floured knife.
Beat remaining egg white with 1 teaspoon water. Brush each scone with mixture.
Sprinkle with sugar.
Bake on a cookie sheet at 425 degrees F for 10 to 15 minutes, until golden brown.
Great Britain Recipes