Prepare tools such as a sieve, scraper, brush, and cookie cutter or knife.

Measure all ingredients and keep them cold. Cut butter into 1cm cubes and chill.

Mix egg and milk, then refrigerate until needed.

Sift flour, sugar, baking powder, and salt into a bowl, cover with plastic wrap, and refrigerate.

Add cold butter to the chilled dry ingredients and chop into small pieces using a scraper.

Mash any remaining butter chunks with your fingers, minimizing contact time.

Reserve 20g of the egg-milk mixture for brushing later, and refrigerate.

Create a well in the dry ingredients and pour in the remaining egg-milk mixture.

Combine the mixture with a scraper until it starts to form a dough.

Shape the dough into a 2–2.5cm thick disc and refrigerate for 1 hour.

Preheat the oven to 200–210°C about 15 minutes before chilling ends.

Cut the dough into desired shapes using a cutter or knife. Reuse scraps to form more scones.

Place scones on a baking tray, leaving space between them.

Brush the tops of the scones with the reserved egg-milk mixture.

Bake in the preheated oven at 180–190°C for 20–25 minutes.

Remove scones from the oven when golden brown and transfer to a cooling rack.