Turn your dough onto a floured work surface and knead a few times to create a smooth dough.Pat your dough into a rectangle, about 7 x 10 inches.
Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.
Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.Brush the tops lightly with the beaten egg glaze.
Place the scones on an upper-middle rack in your oven and bake for about 35-40 minutes, until the tops are a beautiful golden shade. Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.