Scones are best made by hand so start by adding all of the dry ingredients to a large mixing bowl and stirring to combine
Rub the diced butter into the flour mixture using your fingertips until there are no large lumps and it resembles breadcrumbs
Add the cold milk and use a table knife to ‘cut’ the milk into the other ingredients to combine them without overworking
As soon as the dough begins to come together, tip the mixture out onto a clean counter top and gently knead until the dough comes together completely (it should be very soft but not sticky!)
Roll out gently using a rolling pin to about 1/8th of an inch thick, then cut rounds using a biscuit cutter - you can do fluted edges or straight
Place the scones upside down on a lined baking tray (doing this ensures that they rise straight upwards in the oven instead of rising on a slant!) and gently brush the tops with beaten egg
Bake at 180 degrees Celsius for 12-15 minutes or until they are a pale golden brown and well risen
Cool on a wire rack before enjoying with jam and cream - the cream obviously has to go on first!
