Easy Buttery Sesame Seed Scones

In a large mixing bowl, combine the all‑purpose flour, kosher salt, and baking powder.

Cut the cold butter (4 oz) into the dry ingredients until the pieces are roughly pea‑sized.

Add the milk and stir with a fork until the mixture forms large clumps.

Turn the dough out onto a lightly floured surface and gently knead just until it comes together.

Shape the dough into a rectangle about 14 × 8 in.

Spread the softened butter (2 oz) over one side of the dough, leaving a 1‑inch margin.

Sprinkle 2 Tbsp of the sesame seeds onto the buttered side.

Fold the dough over, seal the edge, and chill for 15–20 minutes if the kitchen is warm.

Roll the folded dough out slightly, fold it over again, and roll to a final size of about 4 × 8 in.

Cut the dough into 8 equal pieces.

Beat the egg and brush each scone with the egg wash.

Dust the tops with the remaining sesame seeds.

Bake at 350°F for 25–30 minutes, or until golden brown.

Let the scones rest for about 5 minutes before serving.