INGREDIENTS (Makes SIX whole scones)

2 cups flour
6 tablespoons butter
1 tablespoon baking powder
Half cup of buttermilk or milk
2½ tablespoons sugar
1 lightly beaten egg
Half teaspoon salt

PREPARATION

Mix the dry ingredients. Grate in the butter and rub lightly until the mixture resembles course cornmeal. Make a well in the center and pour in the buttermilk or milk. Mix until the dough clings together and is a bit sticky. Do NOT over mix. Turn out dough onto a floured surface and cut into round shapes with a biscuit cutter about 1½ inches thick.

The secret of tender scones is a minimum of handling.

Place the scones on an ungreased cookie sheet. Brush with egg for a shiny brown scone. Bake at 425 degrees for 10 to 15 minutes or until they are light brown.

Let the scones cool, cut in half and spread with butter and Curdelicious Lime or Lemon curd and serve with cream.

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