Preheat your oven to 425℉/220℃/Gas Mark 7.

In a large bowl, whisk the all-purpose flour, baking powder, sugar, and salt together. Melt the butter, let it cool, and then pour it into the dry ingredients and mix together.

In a separate bowl, whisk the buttermilk and egg together.

Slowly pour in the buttermilk and egg mixture into the dry ingredients stirring as you go. Leave a tiny amount out for glazing the scones.

Once the dry and wet ingredients have formed a ball, pour the dough onto a floured surface. Knead the dough for about 2 minutes until it is smooth.

Roll out the dough into a 1/2” thick and cut out the dough using the cookie cutter sized 5”/12cm or the closest size that you have.

Line a baking sheet with parchment paper. Place the cut out scone dough on the sheet and glaze with the rest of the buttermilk and egg mixture.

Bake for 20 minutes. Remove from the oven, let cool, and enjoy!