1. In a large mixing bowl, combine all-purpose flour, wakoucha powder, baking powder, sugar, and a pinch of salt through a sieve.
2. Then, rub the cold butter into the dry ingredients with your fingers until the mixture looks crumbly or like bread crumbs.
3. In another small mixing bowl, whisk together the cold egg, cold milk, and vanilla extract.
4. Pour half the liquid into the dry ingredients and use a spatula or scraper to combine roughly.
   • (If it’s too dry or the ingredients are not holding together, you could add more liquid as you mix.
   • Do not knead the dough. Just make sure all ingredients come together, and the dough is moist but not wet.)
5. Wrap the dough with cling film and freeze for 30mins.
6. Meanwhile, line a baking tray with parchment paper. And preheat the oven to 180 degree Celsius.
7. Dust the countertop, rolling pin, and cookie cutter with some flour.
8. After freezing, take out the dough from the freezer.
   • If the dough is too hard to work with, let it rest at room temperature for 2 - 3mins.
9. Use the rolling pin to roll out the dough to a thickness of 2.5cm. Then use a cookie cutter to cut out the dough.
   • You should get about 4pcs in the first cut.
   • Combine the leftover dough, roll out, and cut again.
10. Brush the tops of each dough with egg wash and bake for 20mins.
11. I like to serve them warm, so let them cool on the cooling tray for a few minutes before adding your choice of toppings.

Notes:
This recipe also works great in the air fryer.
Keep the leftover scones in an air-tight container at room temperature for 3 days or in the fridge for 5 days.
Recommended to reheat with microwave for 20 - 30s before serving.