Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Sift the flour, baking powder and salt through a sieve into a large mixing bowl.
Add the cold cubed butter to the mixing bowl. Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.
Whisk the sugar, milk, and egg in a separate bowl. Pour into the dry ingredients and mix gently, just until a soft dough forms. Do not over mix.
Press or roll out the dough into a circle on a lightly floured cutting board. The dough should be about 2 cm thick.
Using a round cookie cutter, cut out 8 scones, being careful not to twist the cutter.
Place the scones on the baking sheet. Brush the tops of the scones with milk.
Bake for 12-15 mins until golden brown.