For all of you asking after the recipes for my mother's delicious scones, here it is!
Scones Lois Lee, Becky Norquist
6 c. flour
1 1/2 c. sugar
2 Tbsp. baking powder
1 c. butter
Mix until crumbly with a pastry blender.
1 c. milk
Add to above mixture. Stir until blended. It will appear somewhat dry.
Add:1 1/2 -2 cups of fruit (I like dried fruit, especially cranberries)
1 c. white chocolate chips OR nuts
Put 1/4 cup scoops (for smaller scones) or 1/3 cup scoops (for larger) onto ungreased cookie trays. I use parchment paper.
Separate 1 or 2 eggs and whip up the whites using a fork until they are foamy. Brush the foamy egg white on the scones with a pastry brush. Sprinkle with sugar (I use Sugar in the Raw, available at most grocery stores). Bake at 350 degrees for 20-25 minutes or until golden brown . The bottoms do get dark so you need to keep checking.
Cool. Wrap individually with a Cling or Saran Wrap type product soon after they are cool. They freeze well if put into freezer bags.