Into a bowl sift together the flour, the baking powder, the salt, and the sugar. In a small bowl whisk together the egg, the oil, and the milk, add the mixture to the flour mixture, and stir the mixture until it just forms a soft, sticky dough. Turn the dough out onto a well-floured surface and with floured hands pat it out 3/4 inch thick. With a 2-1/4-inch round cutter dipped in flour cut out as many rounds as possible, transferring them as they are cut to a lightly greased baking sheet. Gather the scraps into a ball, pat out the dough, and cut out more rounds, transferring them to the baking sheet. Bake the scones in the upper third of a preheated 425° F. oven for 10 to 15 minutes, or until they are golden, and serve them warm with the butter and the jam. Makes about 12 scones. bake 62