Put flour, granulated sugar, baking powder, and salt in a large food processor and gently pulse to combine and fluff. Then, pull the buttermilk-egg mixture and unsalted butter from the fridge. Cut the butter into cubes and add it to the food processor along with the buttermilk-egg mixture. Pulse the food processor just 10-15 times to combine the ingredients. Do not overmix. Dough should be crumbly with lentil-size pieces of butter running throughout. (See TIP A below for alternatives to using a food processor.)
Line a baking sheet with parchment paper or a silicone baking pad. Set the scones evenly apart on the lined baking sheet and bake in a pre-heated 375Ā° oven for 16-20 minutes or until lightly brown on the top. You don't want the scones to over-bake so begin to watch them closely as time approaches.
TIP A: My mom swears by using a food processorĀ for this recipe because it means that she can achieve the desired crumble of the dough quickly and without using her hands (which will naturally warm the ingredients). If you don't have a food processor, you can give the ole two-knife scissor technique a try or I recommend using a multi-blade pastry blender.