Tea Scones

- 2C flour
- 2T sugar
- 3t kg powder
- 1/2 t salt
- 1/3 C soft butter
- 1 egg beaten
- 3/4 C milk

Stir together dry ingredients and chop in butter. Add egg and milk and stir lightly and quickly, just until no flour shows. Add more milk if needed to make a soft dough. Drop by heaping spoonsful onto ungreased cookie sheet and bake at 425 degrees F. until golden on top, about 20 min. You could also kneed quickly about 15 times, gently, on a floured surface and pat into a round about 1/2 inch thick. Cut into 8 wedges and bake.

Glaze:
- 1 C powdered sugar
- 1 T milk
- 1/2 t almond extract

Drizzle glaze over cooled scones.