Preheat oven to 425°F. Prepare cookie pan with parchment paper.

In large bowl, combine flour, sugar, baking powder and salt; stir to combine. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, whisk milk, 1 egg and vanilla. Add to dry ingredients all at once, stirring to moisten. On well-floured surface, knead dough 5-10 times until it comes together. Shape into 8 in. round (about 1 in. thick); cut into 8 wedges.

Place on prepared pan. In small bowl, whisk remaining egg and 1 tablespoon water together to make egg wash. Brush egg wash over scones and top with sparkling sugar.

Bake 15-17 minutes or until lightly browned around edges. Cool completely on cooling grid.

For Blueberry Scones with Lemon Glaze:

Add 3/4 cup whole blueberries with liquid ingredients. Omit egg wash and sparkling sugar. To make glaze, whisk together 1 cup confectioners’ sugar, 2 tablespoons lemon juice and 1 teaspoon lemon zest (about 1/2 lemon.) Ice when fully cooled.

For Chocolate Chip Scones with Coconut:

Add 1 cup semi-sweet chocolate chips and 1 cup sweetened shredded coconut and 1/2 tsp coconut extract with liquid ingredients.

For Vanilla Scones with Vanilla Bean Glaze:

Split and scrape seeds out of 1 vanilla bean. Discard pod. Place half of seeds with liquid ingredients and reserve half for glaze. Omit egg wash and sparkling sugar. To make glaze, whisk together 1 cup confectioners’ sugar, 2 tablespoons milk and remaining vanilla bean seeds. Ice when fully cooled.