Prepare the Filling and Baking Sheets: Melt the 50 g of butter and set it aside to cool. In a small bowl, combine the dark brown sugar, cinnamon, and cardamom until evenly mixed. Line two baking sheets with parchment paper.
Combine the Dry Ingredients: Add the flour, baking powder, and salt to a large mixing bowl. Whisk thoroughly to distribute the baking powder and salt evenly throughout the flour.
Grate the Chilled Butter: Using the large holes of a box grater, grate the chilled butter directly into the flour mixture. Gently toss the ingredients with your fingertips until the butter is evenly distributed and the mixture resembles coarse, sandy crumbs. Add the Granulated Sugar: Sprinkle the granulated sugar over the flour and butter mixture. Toss gently to combine without warming the butter too much.
Mix the Milk and Egg: In a separate bowl, whisk the milk and the dough egg together until blended. Pour most of this mixture into the dry ingredients and stir with a wooden spoon. Add the remaining liquid if needed, particularly if the dough seems too dry to come together. Bring the Dough Together: Use your hands to gently gather the mixture into a cohesive dough. Work quickly to prevent the chilled butter from becoming too warm, which helps maintain the desired tender texture.
Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough into a rectangle approximately 13 × 17 inches (33 × 44 cm) and about 8 mm thick. Keep the surface lightly dusted with flour to prevent sticking, and position the rectangle with one of the long edges nearest you. Apply the Cinnamon Filling: Brush the surface of the dough evenly with the cooled melted butter. Scatter the brown sugar, cinnamon, and cardamom mixture over the butter, distributing it as evenly as possible across the rectangle.
Roll the Dough: Starting at the long edge nearest you, firmly roll the dough upward over the filling until you reach the opposite edge. Use a bench scraper to loosen any dough sticking to the work surface, if necessary. Press the final edge firmly against the roll to seal it. Cut the Scones: Trim the ends of the roll, then use a sharp knife to cut it into triangular pieces. Aim for approximately 2 inches (5 cm) across the wide end and a pointed tip around ¼ inch (6 mm) wide. Keep the pointed ends intact where possible. You should obtain approximately 12–14 triangles. Chill the Shaped Scones: Arrange the triangles on a tray and refrigerate them while the oven heats. This brief chilling period helps keep the butter cool before baking.
Preheat the Oven: Heat the oven to 350°F (180°C). Allow it to reach the required temperature before baking the scones.
Prepare the Egg Wash: Once the oven is ready, divide the chilled scones between the two parchment-lined baking sheets, leaving space between them. Whisk the remaining egg with a splash of water, then lightly brush the mixture over the top of each scone. Sprinkle with pearl sugar if desired. Bake Until Golden: Place the baking sheets on the centre rack of the oven and bake for approximately 18–20 minutes, checking after 15 minutes. The scones should feel firm and develop a golden colour on top. Some may spread into irregular shapes as they bake, but they should still hold together. Cool and Store: Allow the baked scones to cool before storing them in a sealed container. They will keep for a few days and can be reheated in a toaster oven if desired. Alternatively, freeze them and reheat individual scones whenever you want a quick breakfast.
