Preheat the oven to 425°F. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir the dry ingredients together. Cut the butter into small cubes and add to the mixing bowl. Cut the butter into the dry ingredients until it resembles small pea-sized pieces.
Add the caraway seeds and mix into the dry ingredients. Whisk together the egg and buttermilk and then stir into the dry ingredients until it forms a dough.
Turn the dough out onto the counter. Dust with flour and lightly knead a few times until the dough comes together. Pat into a smooth ball. Roll out into 1-inch thickness. Cut out scones using a 3-inch cutter. Transfer the scones to a parchment-lined baking sheet. Gather up the scraps and re-roll to cut out more scones until all the dough is used.
Brush the tops of the scones with a little buttermilk. Bake for 14 to 17 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. Let the scones cool. Serve with Devonshire cream, jam or jelly, and a pot of tea!