Tea Scones

• 2 cups cake flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• 1 large egg
• 7 tablespoons (about) cold milk (do not use low-fat or nonfat)

1. Preheat oven to 400F.
2. Sprinkle baking sheet lightly with flour.
3. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl.
4. Add butter and rub in with fingertips until mixture resembles coarse meal.
5. Beat egg and 7 tablespoons milk in small bowl.
6. Pour egg mixture over dry ingredients, tossing with fork until moist and adding 1 more tablespoon milk if dry.
7. Gather dough into ball.
8. Turn out onto lightly floured surface.
9. Shape dough into 8-inch round about 3/4 inch thick.
10. Transfer round to prepared baking sheet.
11. Using sharp knife, cut round into 8 equal wedges; do not separate wedges.
12. Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes.
13. Recut scones.
14. Serve warm or at room temperature.

cake flour, sugar, baking powder, salt, butter, egg, cold milk

Taken from www.epicurious.com/recipes/food/views/tea-scones-5317 (may not work)