2 tablespoons (plus 2 teaspoons sugar to go on top)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Mix together and put in a plastic bag
Preaheat oven to 375. In a large bowl add powder mix and 1/2 cup cold butter or margarine. With a pastry blender, cut in butter until mixture resembles coarse crumbls.
In a 1 cup measuring cup, with a fork, mix 3/4 cup milk and 1 egg yolk until blended. Make a well in center of flour mixture and pour milk mixture. Stir just until combined.
Turn dough onto lightly floured surface and knead 5 to 6 times, just until smooth. with lightly floured hands, pat into 7 1/2 inch round. Transfer to ungreased cookie sheet.
With lightly floured knife, cut dough into 8 wedges (do not separate wedges). In a small cup, lightly beat egg whites. Brush scones with egg whites and sprinkle with 2 teaspoons of sugar. Bake until golden brown, 22 to 25 minutes. Separate wedges. Makes 8 scones.