|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Granulated sugar||2 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk/Light cream||5 Tablespoon|
|Melted butter/Margarine / fat / salad oil||1 Tablespoon|
Sift together the flour, baking powder, salt, and 2 teasp of the sugar.
Cut shortening into this, using two knives or a pastry blender, until mixture is the consistency of coarse corn meal.
Separate 1 egg; reserve 1 tablesp of the white.
Beat rest of this egg with other egg; add to flour mixture.
Roll to 1/2" thickness on a lighdy floured board.
Cut into 3" squares; then cut each square into 2 triangles.
Arrange on a greased or oiled cookie sheet; brush top of each scone with some of the egg white, slighdy beaten, and sprinkle witb remaining sugar.
Bake in hot oven of 450°F for 10 min.
Or the next day, split the scones with a knife; brush the cut sides with melted butter, and toast then under the broiler until golden brown.