Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry cutter, blend until the mixture resembles coarse crumbs.

Make a well in the center of the crumb mixture and pour in the milk. Stir gently with a fork until just combined. Avoid over-mixing to ensure light and fluffy scones.

Lightly flour your work surface and turn out the dough. Gently knead it a few times, then pat it into a rectangle about 1-inch thick.

Using a sharp knife or a round cutter, cut your scones into desired shapes. Place them on a lined baking sheet, ensuring they are close but not touching.

Brush the tops of the scones with the beaten egg for a beautiful golden finish.

Pop the scone-filled tray into the preheated oven and bake for 15-20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Let the scones cool on a wire rack for a few minutes, then serve warm with your choice of toppings, such as jam or cream.