Make any dinner extra-special with these tender, buttery scones. Flavored with classic stuffing ingredients like onion, celery and herbs, they make spectacular leftover turkey sandwiches, too!
Heat a large skillet over medium high heat. Melt 1 tablespoon of butter, then add onion, celery and carrots. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Remove from heat and add parsley, thyme, rosemary and sage. Allow mixture to cool.
In bowl of a stand mixer fitted with the paddle attachment, mix flour, cornstarch, baking powder, baking soda and salt for 30 seconds. Add butter and mix on low speed until pea-sized clumps form. Add vegetables, milk and yogurt, then mix until just combined and the dough pulls together in clumps.
Shape and press the dough into a 9 x 8-inch rectangle and wrap in plastic. Chill for at least an hour.
Preheat the oven to 350°F. Cut the dough into 12 equal pieces and place on a parchment-lined baking sheet. Lightly beat the egg and brush over the scones, garnish with coarse salt and bake for 25–30 minutes, until golden brown on top.