Preheat oven to 425°F/220°C. Line a baking sheet/baking tray with parchment/baking paper.

To a mixing bowl sift the flour, baking powder and salt, mix. Add the butter to the flour and use your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles. Tip: Gently shake the bowl back and forth—any larger pieces of butter will rise to the top, making them easier to spot and break down.

In a separate bowl, whisk 1 egg into ½ of the milk. Make a well in the center of the flour and add the egg/milk mix and sugar. Mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 

Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.

Using a non-fluted 2 ½ inch (5 cm) cookie cutter, dipped in flour, cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut.

Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20  minutes or until lightly golden brown.

Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.

Storing scones: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

Toasted scones: Simply cut them in half and lightly toast to reheat—they’re delicious this way.