Heat oven to 450 degrees F. Grease 8" × 1 1/2" round pan with a butter paper.
In a large bowl, sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Break egg into a 2-cup measuring cup; add milk to make a total of 1 cup (8 oz.wt.) liquid, and mix thoroughly. Add liquid all at once to dry mixture; stir just enough to moisten the dry ingredients.
Spread dough in round pan. Bake for 17 to 21 minutes, until a toothpick inserted in the center of the shortcake comes out clean.
Cool in pan 5 minutes.
Turn out onto rack. See Fresh Fruit Shortcake for assembly.
Better Homes and Gardens New Cook Book, 1979 (slightly modified)
The shortcake can be cooled completely, divided however you want, wrapped in freezer wrap, and frozen for up to 2 months.
Before using, thaw and warm in a 350 degree F. oven for 10 to 15 minutes. Let rest 5 minutes before cutting, or the cake will be too crumbly to manage.http://macheads2.net/recipes/Shortcake.html