Title: Breakfast scones
 Categories: Breads, 1941
      Yield: 1 Servings
 
      2 c  Flour
      2    Eggs, well beaten
      3 ts Baking powder
      2 tb Sugar
      1 ts Salt
      2 tb Butter or margarine
           -Cold water
 
  Sift flour, measure, and sift with baking powder, salt, and sugar.
  Rub in butter with tips of fingers or cut in with 2 spatulas. Add
  eggs and sufficient water to make a soft dough. Turn onto lightly
  floured board and pat into sheet 1 inch thick. Cut into rounds or
  squares. Fold over double and brush with milk. Place on slightly
  oiled baking sheet. Dust with sugar and bake in hot oven (450 F)
  about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household
  Searchlight - 1941
  
  Converted by MMCONV vers. 1.20