Preheat oven to 425 deg.Put basic mixture into bowl.Make a well in center.Add egg and scant 1/2 cup milk.Mix with fork to a soft, sticky consistancy.Add a little more milk if needed.Turn onto well floured board and, with hands, quickly shape into a round 3/4" thick.Cut out scones using 2" cookie cutter. Knead scraps together and cut again.Place scones slightly apart on lightly floured baking sheet.Bake in preheated oven for 10 minutes until golden brown and firm to the touch.Serve with sweet butter or lightly whipped cream and the best preserves you can find.Makes 8. For fruit scones:add 2 tabls. Currants or chopped apricots to basic scone/bannock mixture before adding egg and milk.For cheese scones:Add 2 tabls. Grated parmesan cheese to basic scone/bannock mixture before adding egg and milk...
