Four O' Clock Tea Scones

Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 30 mins
• Yields: 15 scones

Ingredients

• 2  cups cake flour, sifted (all-purpose flour is fine if you don't have cake flour)
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 4  teaspoons baking powder
• 4  tablespoons butter
• 1⁄2 cup milk
• 1  egg, well beaten
•  butter, melted
•  sugar

Directions

1. Preheat oven to 400F and grease a baking sheet.
2. Sift dry ingredients together; cut in butter.
3. Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
4. Knead lightly on a floured board.
5. Pat and roll to 1/2 inch thickness.
6. Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
7. Bake for 15 minutes.