Preheat the oven to 425 degrees,
Combine the flour, baking powder, sugar and salt and whisk well. Or use a sifter and sift it together.
Cut the butter into the flour mix with a pastry cutter, fork or using your hands.
Whisk together the egg and the butter milk.
Make a well in the center of the flour mix and little by little add the egg mix. Use your hands to bring it all together.
Use your hands to work the dough into a ball while in the bowl. It should be sticky but once you work with it enough it will no longer stick to your hands. Make sure to work it long enough so it is also no longer gritty.
Put the dough in the fridge for 5 minutes and prep the roll out area with parchment paper and additional flour. Dust the surface with flour and dust a rolling pin.
Remove the dough from the fridge and turn it out onto the parchment paper. Dust the surface with a little flour and then roll it out to about 1/2 inch thick.
Cut the biscuit shapes with a biscuit cutter or just use a glass rimmed with flour, which is what I do. I get about 11-12 scones from this recipe. It will depend on how thick or thin you roll them.
Place the dough circles on a baking sheet with parchment paper and brush them on top with a little more buttermilk.
Bake for 10 -15 minutes.
Serve warm with clotted cream and jam!