Tea Scone

 Tea Scones

2 cups pastry flour

1 tablespoon plus 1 teaspoon baking powder

¼ cup sugar, divided

½ teaspoon salt

3 tablespoon butter or margarine, soften

1 egg, beaten

½ cup plus 1 tablespoon milk

2 tablespoon butter or margarine, melted

Sift together flour, baking powder, 2 tablespoons sugar, and salt in a medium mixing bowl. Cut in 3 tablespoon butter with a pastry blender until mixture resembles coarse meal.

Combine egg and milk; add to flour mixture, stirring until well blended. 

Turn dough out onto a floured surface; knead 3 to 4 times. Roll dough to ¼ inch thickness, and cut with a 2 inch biscuit cutter. Place scones in lightly greased muffin pans. Brush scones with melted butter, and sprinkle evenly with remaining sugar. Bake 400 degrees for 15 minutes or until lightly browned. 

Yield: about 2 ½ dozen