Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

In a mixing bowl, sift flour, baking powder, salt and sugar.

Add cold butter and use your finger tips to cut it into the mixture until it resembles breadcrumbs. Toss it around a couple times with your hands to make it light and airy. Don't overdue it.

In a measuring cup, add milk and egg. Whisk until combined, reserve 2 tablespoons to brush on the scones later and add remainder to the dry ingredients.

With a spatula, fold everything together until dough begins to form. Place the dough onto a well-floured surface. Flour your hands really well and gently form a smooth ball. Do not knead. Pat down (again, gently) on the dough until the surface is even and it is about 1.5 inch thick. Sprinkle the top with flour if your dough is sticky.

Dip your scone cutter into flour and cut into the dough in one swift motion. Do not twist the cutter. Place scones onto the lined baking sheet. They should remove from the cutter easily if floured properly.

Brush the reserved egg/milk mixture on top of each scone with a pastry brush. Be sure to only brush the top of the scones. Try not to let the mixture drip on the sides.

Sprinkle the top with white sugar and place in the oven to bake for 15 minutes or until golden brown. Remove from tray and place on a wire rack.

Serve hot with cream, jam and tea!