2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt 6 Tbsp. chilled unsalted butter, cut into pieces
1 large egg
7 Tsbp cold milk (do not use low-fat or nonfat)

Preheat over to 400°F. Sprinkle baking sheet lightly with flour. Combine 2 cups cake flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat eggs and 7 tablespoons milk in small bowl. Pour egg misture over dry ingredients, tossing with fork until moist and adding more milk by tablespoons if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-inch round about 3/4 inch think. Transfer round to prepared baking sheet. Using sharp knife, cut rounds into 8 equal wedges; do not separate wedges.

Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature.

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