Step 1

In a large bowl, add flour, sugar, salt, and baking powder together. Mix to combine.

Step 2

Prepare the wet mix. Whisk the egg and milk together. Reserve 1 tbsp to brush the scones before going into the oven. Place in the refrigerator while preparing the butter.

Step 3

Cube the cold butter into small "pinky-sized" pieces. If the butter starts to soften at any point, put it in the freezer.

Step 4

Add the cold cubed butter into the dry mix. Using a pastry scraper, break apart the butter into pea-sized pieces.

Step 5

Slowly drizzle in the wet mix together until it forms a shaggy dough. Depending on the humidity, you may not need to use all the wet mixture.

Step 6

Put the dough in a plastic bag and flatten it. Place in fridge for at least 1 hour or overnight. You can also freeze this dough whenever you want fresh scones!

Step 7

Preheat your oven to 190C /375F.

Step 8

Divide the dough into six equal pieces.

Step 9

This is my tip for beautiful crumbly scones: Tear the dough and layer the pieces on top to form a rough shape. Do not press on the dough too hard; the scones should just bearly hold together.

Step 10

Place the scones on a parchment-lined baking tray.

Step 11

Brush with the reserved egg wash and place it in the oven. Drop the oven temperature to 180C and bake for 20 minutes or until golden brown.

Step 12

Take out the scones once ready and cool until the dalgona is ready.

Step 13

Mix sugar and water in a large pot. The mixture will almost become ten folds the original size, so make sure to have a large pot.

Step 14

Heat the pot on medium. Leave the saucepan and do not agitate it.

Step 15

Let the sugar melt and simmer until it turns into a pale golden color. This should take around 8 minutes. Do not leave the pot unsupervised as it will turn dark very quickly.

Step 16

Add the baking soda into the pot and whisk quickly using a spatula. This process is to break apart the baking soda and aerate the dalgona to have large air bubbles similar to a honeycomb structure.

Step 17

Scoop the dalgona mixture on top of the scones. Let it cool. I like to eat the dalgona scones when they haven't been completely set and has a slight chewiness, but you can also let it cool further for a crisp finish.

Step 18

Scoop excess dalgona and cool in room temperature or in the fridge for 30 minutes. Break it apart using a hammer. You can also find a dalgona coffee recipe here!