Brew chamomile tea in 1/4 c. hot water. Steep 5 min. then strain.

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (You may also add extras at this time like a handful of nuts or dried fruit if desired.)

Add the brewed tea, then gradually add milk until a thick dough is formed. (It may take more or less than 1/2 c.) Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter or use a drinking glass of same proportion. (Or use a shot glass for mini-scones!) Gather the trimmings and lightly knead, roll, and cut. Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450°F oven for 10-15 min., or until golden brown. Serve warm.

For "Sweet Serenity," drizzle the tops with optional glaze. Mix 1/2 c. powdered sugar and 2-3 tbsp. brewed chamomile tea.