Instructions

• In a food processor, pulse the flour (15 ounces or approximately 3 cups), baking powder (2 tablespoons), salt (¾ teaspoon), and sugar (⅓ cup) a couple times to combine.
• Add the butter (¾ cup) and pulse 7-10 times until it is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture with course crumbs.Transfer to a large mixing bowl.
• In a small bowl, whisk to combine the milk (1 cup) and egg (2). Save 3 tablespoon of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
• Stir to combine with a spatula, until a rough dough forms.
• Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
• Roll the dough about an inch thick and use a 3″ cutter to cut approximately 6 circles. Re-roll the scraps and cut out another 2.
• Freeze the scones while you preheat the oven to 425 degrees F.
• Place the scones onto a parchment or silicone mat lined baking sheet and freeze the scones while you preheat the oven to 425 degrees F.
• When you remove from the freezer, brush the tops of the scones with the reserved egg wash and sprinkle them with pearl sugar, sparkling sugar, or granulated sugar.
• Bake the scones for 14-16 minutes or until golden brown on the tops and bottoms. Enjoy!