Preheat the oven to 220°C/fan 200°C/gas mark 7. Tip the flour into a bowl. Using your fingertips, rub the butter into the flour, until it resembles fine breadcrumbs. Stir in the sugar.
In a separate bowl, whisk together the egg and milk. Stir quickly into the flour mixture using a round-bladed knife. Using your hands, lightly work the mixture into a ball until it's soft and a little sticky.
Tip on to a lightly floured surface and, dabbing your hands with flour, pat it out with your fingers to a thickness of about 2cm. Dip a 5cm cutter into a little flour and use to cut out 12 scones.
Put the scones on a lightly greased baking tray and brush the tops with a little milk. Bake for 10-12 minutes until risen and golden, then leave to cool on a wire rack before serving.