Scones (aka shortcake)

blend briefly in food processor or by hand:

2 C. flour

2 T. sugar

1 T. baking powder

1/4 t. salt

cut in:

6 T butter, cut into small chunks

mix and add:

1/2 C milk

1 egg

lemon or orange zest

maybe some vanilla or almond extract

for scones add:

1/2 C. currants or dried apricots or candied ginger or dried cranberries or you get the idea...

form into a thick chubby circle and brush with the milk/egg mixture that is left in the bottom of the measuring cup, sprinkle heavily with turbinado sugar, cut into six or eight wedges

bake in 400 degree oven for 15-18 minutes

Vegan version for Tawanda Faye (mom heaves weary sigh...)

2 C. flour

1/4 t. cream of tartar

1/4 t. baking soda

1 t. baking powder

1 T. sugar

4 T. earth balance margarine

1/3 C soy milk mixed with 2 t. lemon juice (let stand 5 min)

lemon zest

Use the same process as for the regular scones outlined above, but cut into four wedges because this is a smaller recipe.