Mix dry ingredients.
Cut in butter with a fork or pastry blender until resembles coarse crumbs.
Make a well in the center and pour in milk.
Mix until dough clings together and is a bit sticky.
Do not over mix.
Turn the dough on a floured surface and shape into 6-8" rounds 1 ½" thickness.
Cut into circles. Place on ungreased cookie sheet.
Sides shouldn't touch. Brush with egg.
Bake at 425 degrees 10-20 minutes.
Serve with your favorite Golden Valley strawberry or raspberry jam.