Skillet Scones

2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 3/4 teaspoon cream of tartar
2 tablespoons instant nonfat dry milk
4 tablespoons butter, cut into small pieces
1 large egg, lightly beaten

Place dry ingredients in a bowl and add butter. Work in with fingertips until mixture resembles coarse meal. Stir in 6 tablespoons water and egg; mix until just combined.
On a floured surface, pat dough into an 8-inch circle, 1/2 inch thick. Cut into 8 wedges.
Heat an 11-inch skillet over medium-low heat and dust with flour. Arrange wedges in skillet 1/4 to 1/2 inches apart. Cook, uncovered, until golden and cooked through, about 9 to 10 minutes per side.

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