Breakfast Scones

In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening or margarine like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk of your choice. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a large circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 pie-shaped wedges. Sprinkle the sugar on top if desired. Bake at 425° for about 15 minutes. The scones will be well-risen and golden brown. Serve hot right away with margarine and jelly. I prefer these with orange marmalade. In addition to breakfast, scones are excellent with tea, or coffee for a snack. Serves 8.