In a jar/ bowl mix milk and egg. Put this in the fridge till all the other ingredients are combined.
In a large bowl sift in all-purpose flour, baking powder, and salt. Add sugar and whisk.
Grate the cold butter in a grater or cut them into small cubes.
Put the grated butter in the dry mix. With a pastry blender, pastry fork, a mixer, or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly (coarse sand)
Into this add milk and egg mixture and combine with a spatula till no dry ingredients are visible. The dough will look sticky and shaggy.
Turn it out onto a well-floured board. Flour your hands and the surface of the dough well. Fold the dough (around 10 to 15 times), just enough to bring it together. It is not supposed to be smooth and springy. Sprinkle on more flour as you need it to keep the dough from sticking.
With a well-dusted rolling pin, roll the dough out to about 1 inch thick.
Cut out circles with the help of a well-dusted cookie cutter/round glass. Transfer these circles to the parchment/butter paper-lined tray.
Carefully apply milk with a brush on the top surface of the scones only.
Place them in the freezer for 30 minutes.
Bake in a preheated oven at 200℃/390℉ for 15-20 minutes or until golden.
