Everything Bagel Scones

Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, everything bagel seasoning, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the egg, cream cheese, and bone broth, and mix on low to combine. (If you're adding cheese, you can also do that now.) You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
In a small dish, add the egg and whisk together. Using a pastry brush, brush the tops and sides of the scones to coat completely. Top with the additional everything bagel seasoning.
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
Store in a cool dry place for up to 3 days.