in a medium-sized bowl, combine the flour, baking powder, baking soda, salt, and sugar.

Grate in the butter using a box grater.

Gently combine the butter and flour mixture with your hands, breaking and separating large pieces of stuck-together butter.

Cover the mixture and freeze for 15 minutes or refrigerate overnight.

Stir the tomatoes and thyme into the chilled flour. Slowly pour in the ½ cup milk while gently folding everything together until the dough just comes together and begins to stick. If the dough is not coming together, add more dairy, 1 tablespoon at a time. Do not overmix.

Lightly flour a cutting board or a 10-inch piece of parchment paper on your clean countertop. Gently transfer the dough to this work surface, and press into a flattened circle about 1-inch thick and 8-inches in diameter. Freeze for 10-15 minutes until firm enough to cut.

Using a 3-inch round biscuit cutter, make 8 rounds of dough, being careful not to cut through the tomatoes (if you didn't already cut them). Alternatively, use a knife to cut the dough into eighths.

Line a baking sheet with parchment paper, and carefully lay your scone rounds onto the sheet. Cover and place in freezer for 30 minutes. If storing for longer, freeze for one hour, then place in a freezer-safe container or Ziploc to store for up to one month.

Meanwhile, in a small bowl, whisk the egg together with 2 teaspoons of water. Set aside.

Preheat the oven to 400 F.

After 30 minutes of chilling in the freezer and once the oven has pre-heated, remove the scone dough from the freezer and brush the top of each with some of the egg wash.

Bake until cooked through, slightly firm, and lightly golden, about 25-26 minutes.

Transfer to a cooling rack and let cool for 5 minutes.

Serve warm with butter, flaked sea salt, or a cheese of your choice (goat, cheddar, feta, or brie would be lovely).