These scones are traditional English tea scones. I like them best warm with butter and raspberry jam. They remind me very much of the famous Puyallup Fair scones.
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter
about 3/4 cups milk
Mix together flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter or fork until crumbly. I usually soften the butter just a little to make it easier to cut in.
Beat egg in a measuring cup and then add milk until it equals 3/4 cup of liquid together. Pour the egg.milk mixture into the dry crumbly mix and stir together.
With a little flour, knead the dough lightly and then form it into a circle about 1/2 inch thick. Cut into quarters, like a pie, and place on an ungreased baking sheet, separating the triangles just a bit so they are not touching.
Bake at 400 for about 10 minutes, until lightly brown.