Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.)
Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.)
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. Gather the trimmings and lightly knead, roll, and cut them as well.
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° oven for about 10 to 15 minutes, until golden brown. Serve warm.
Makes 12 to 16 scones, depending on the recipe version used.
Pour all of the liquids into a mixing glass with 3 or 4 ice cubes. Stir gently until very cold, about 20 seconds. Twist the peel. Swipe the rim and inside of a chilled cocktail glass with the peel. Discard the peel. Strain the alcohol mix into the chilled cocktail (martini) glass. Drop in a maraschino, if desired.
Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.