Preheat the oven to 425 degrees F and line two cookie sheets with parchment paper.

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller. If you are going old school on this, use a pastry cutter to achieve the same result.

Into a small bowl, add the crème fraiche and milk. Stir to combine. Add the egg and stir again and then pour the whole mixture into the food processor.

Pulse the food processor until the wet and dry ingredients are just combined.

Empty dough onto a floured board or counter top. Bring the dough together with your hands using gentle kneading. Shape it into a disc and then roll it out using a rolling pin to 1.5 cm thickness (slightly over 1/2 inch).

Cut out scones using a biscuit cutter of whatever shape you like. I used a maple leaf shaped one and this gave me one dozen scones.

Place scones on lined cookie sheet. This is when you can brush it with the egg wash and sprinkle it with course sugar if you like. Totally not necessary but it is a nice touch.

Bake for 12 minutes or until lightly golden brown. The baking time will vary according to how thinly you rolled out the dough, size of biscuit cutter used or your oven. Check them at 10 minutes just to be sure.