Breakfast Scones

4 C of flour
2 tsp baking powder
1/4 C of cold butter, diced
1 Tbsp lemon juice
1 2/3 C of milk

Allow the oven to preheat to 450 and flour a baking sheet shaking off any excess.

In a large mixing bowl sift together the flour and baking soda.

Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs.

In a separate bowl whisk the lemon juice and milk until blended in well.

Allow the mixture to stand for 1 minute until lightly thickened.

Add the flour mixture to the liquid working it in to form soft dough.

Knead the dough a few times or until you can form a ball.

Flour and flat surface and roll the dough out to at least 1 inch thickness.

Use a cookie cutter or flour rimmed glass to cut out the scones.

Place the scones on the prepared baking sheet.

Brush the top of the scones with a little milk.

Bake 20 minutes or until golden.