Scones
Combine:
3 cups of Flour
4 T. Sugar
1 T. Baking Powder
1/2 tsp Salt
Cut in 3/4 cup of Butter with 2 knives used scissor-fashion until you have coarse crumbs
Separate 1 large egg, and put the yolk into 1 cup of milk and then stir it into the crumbs until just mixed.
Separate dough in half and put one half on each end of a baking sheet. Using your hands pat each into a circle about 7 inches round.
With a floured knife, cut each circle into 6 wedges, but do not separate them.
Beat the egg white with a fork and brush the tops of the dough rounds.
Options: gently press raisins, dried cranberries, raw pumpkin seeds, or chocolate chunks onto the tops and bake 25 minutes at 400 degrees.
Here’s a recipe for Ruth’s Corn Mush; it rocks when it’s drizzled with maple syrup! It’s neat
