2	C	Flour
2	Tsp.	Baking powder
1	Tbsp.	Sugar
1/2	Tsp.	Baking soda
1/4	C	Butter, cold
3/4	Tsp.	Salt
1		Egg
2/3	C	Buttermilk
		Milk - for brushing tops
		Sugar - for sprinkling

Measure first 7 ingredients into a large bowl. Add butter and cut in until crumbly. Make a well in center. In a small bowl, beat egg until frothy. Mix in buttermilk. Stir with a fork to make a soft dough. Turn out on a lightly floured surface. Knead lightly 8 - 10 times. Divide into two equal parts. Pat each part into a 6 inch circle. Place on greased baking sheet. Brush tops with milk. Sprinkle with extra sugar. Score each top into 6 pie shaped markings. Bake at 425 degrees until raised and browned. Serve hot with lots of butter.

Yield: 12 scones

NOTE: Raisins or currants may be added if desired.