Using a 5 cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twistng the scone mix will result in an uneven rising.
Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-20 minutes until golden-brown. Allow to cool slightly, and serve while still warm.