Preheat the oven to 200°C and line an oven tray with baking paper.

Rub the butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor.

Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface, gently knead to bring it together and pat down until 2-3 cm thick.

Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.

Bake the scones for 12-15 mins or until golden and cooked through.

Serve warm with butter, whipped cream and your favourite jam.