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Heat the oven to 200 C/180 C fan and line the tray with baking paper.
Sift the flour and mix it with the baking powder, sugar and salt.
Rub the butter with dry ingredients using your fingers until the mix resembles a fine breadcrumb.
Pour a little over half of the milk into the flour and gently combine the wet and dry ingredients with your hands.
Keep adding the rest of the milk in small steps preventing the dough from becoming too wet.
Once the dry flour is all incorporated into the dough, stop adding more liquid; the dough will look lumpy and messy. The dough has the right consistency when it sticks to your fingers, but the bowl's edges stay clean.
Transfer the dough onto a floured surface and dust with more flour over the top.
Give it around 5 gentle 'folds and turns' to make it a little smoother.
With your hands pat the dough into a circular/oval disc approximately 2.5 - 3 centimetres tall.
Cut the scones out with a round pastry cutter - 5.5 cm for smaller scones (makes 13 pcs) or around 7 cm for bigger ones.
Place the scones onto a baking tray lined with baking paper, leaving a small gap in between each.
Brush the top of each scone with milk.
Optional: If you have time and space, rest the tray with cutout scones in the fridge for 15 minutes before baking.
Bake the scones for 12-13 minutes or until they have risen and are golden brown.