Basic Scones

1. 1

   Preheat oven to 425

2. 2

   Combine dry ingredients and work in shortening with your hands until the mixture resembles wet sand and will hold together loosely if squeezed

3. 3

   Separate eggs so you have just the runny bit of the white in a small bowl - Put the rest in a larger bowl for the wet ingredients. Add wet ingredients all at once to dry mixture and mix with the fork. Work together with your hands until you have dough but don't overdo it. Form a ball and press dough out into a circle 8-10 inches across.

4. 4

   Spread loose egg white in small bowl over the circle surface and sprinkle with the Turbinado sugar. Use knife to cut circle into 8 pie shaped pieces. Put these pieces slightly separated on greased cookie sheet and bake for 11 minutes until the surface is golden brown and the scones resist slightly when you press down on them with your finger.

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