Measure all ingredients and prepare them. Beat the egg lightly.

Sift all dry ingredients together once.

Add room temperature butter to the sifted dry ingredients.

Rub the butter into the flour mixture using your palms until it resembles coarse crumbs.

Add the beaten egg and milk to the mixture.

Use a spatula to mix until no dry flour is visible.

Wrap the dough in plastic wrap, shape it, and refrigerate for at least 30 minutes.

Cut the dough into desired shapes using a knife or cookie cutter.

Place the scones on a baking tray and brush the tops with the remaining beaten egg.