3cupsall-purpose flour (be sure not to pack your flour when measuring)
3/4teaspoonsalt (fine sea salt or kosher salt)
8tablespoons(1 stick) unsalted butter, very cold, cut into cubes
1cupfull-fat sour cream
1/2cupfresh chives, chopped
1large egg, beaten
In a large bowl combine the flour, baking powder, onion powder, sugar, salt, and pepper; whisk well to combine. Quickly cut in the butter until the mixture is a course meal. Cover the bowl and place it in the freezer for 15 minutes.
While the dough is chilling...
Preheat the oven to 400 degrees (F) and set a rack on the upper-middle level. Line a large baking sheet with parchment paper and set aside.
Once the 15 minutes are up, gently stir the sour cream and milk into the flour mixture; the dough will be soft, sticky, and shaggy.
Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough into a large rectangle approximately 2" inch thick. The dough will look very shaggy - not to worry!
Use a small round biscuit cutter to cut out about 8 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Place the scone cut-outs onto the prepared baking sheet, leaving a little space in between each one for slight spreading. Brush each scone with a little beaten egg.
Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!
Or just eat them straight off the pan like we do... with sunny side up eggs and extra bacon.