Step 1

Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.

Step 2

Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.

Step 3

Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don't overwork the dough. You are looking for a breadcrumb-like texture.

Step 4

Save 1 tbsp of the egg and combine it with 1 tbsp of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.

Step 5

Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around 2/3-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 1/2in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.

Step 6

Brush the top of the scones with the reserved egg and milk.

Step 7

Bake for around 10-12 minutes until gently brown on top.