0: Preheat oven to 425 deg
1: Put basic mixture into bowl
2: Make a well in center
3: Add egg and scant 1/2 cup milk
4: Mix with fork to a soft,sticky consistancy
5: Add a little more milk if needed
6: Turn onto well floured board and,with hands,quickly shape into a round 3/4" thick
7: Cut out scones using 2" cookie cutter
8: Knead scraps together and cut again
9: Place scones slightly apart on lightly floured baking sheet
10: Bake in preheated oven for 10 minutes until golden brown and firm to the touch
11: Serve with sweet butter or lightly whipped cream and the best preserves you can find
12: Makes 8
13: For fruit scones:add 2 tabls
14: currants or chopped apricots to basic scone/bannock mixture before adding egg and milk
15: For cheese scones:Add 2 tabls
16: grated parmesan cheese to basic scone/bannock mixture before adding egg and milk
17:
18:
19: Irwin Solomon MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
20: msn
21: com> on Apr 5, 1998