In one bowl, combine all-purpose flour, sugar, salt, and baking powder.
Cut the unsalted butter into small cubes. Add into the dry ingredients. Use a pastry blender to cut in the butter. This process allows distributing the butter evenly onto the dry ingredients. If you don’t have a pastry blender, your hands or a fork will do the work too. You will end up with a bowl of powdery mixture.
Add in diced dried cranberries OR black sesame powder. Mix until combine.
In a small bowl, use 33g of the egg and combine with milk or any milk alternatives. Set the leftover egg aside.
Add the egg mixture into the flour mixture. Mix until a soft dough is formed.
Place the dough on a lightly floured surface. Cut the dough in half, stack them, and press it down. Repeat this process about 3-4 times. Check out the tutorial video at the bottom of the page.
Wrap the dough with plastic wrap and put it in the fridge for about 20 minutes.
Preheat the oven to 200 °C or 392 °F.
Flatten the dough to about 1 to 2 cm thick. Use a round cookie cutter to cut the dough.
Line the baking sheet with parchment paper. Place the scones on it.
Lightly brush egg on top of the scones. You can just use the leftover egg.
Bake for 10 minutes. Then lower the heat to 180 °C or 356 °F and bake for another 6 minutes.
Place them on cooling tray. Ready to serve them.