Preheat oven to 425°F (220°C) with rack in the center.

Sift flour, sugar, baking powder, and salt into a bowl.

Cut butter into small cubes and add to the dry ingredients.

Using a pastry cutter, cut in the butter until the mixture resembles cornmeal.

Beat egg and milk together.

Add the egg and milk mixture to the dry ingredients.

Stir only until just combined; avoid overmixing.

If the dough is too dry, add a little more milk until slightly gooey and moist.

Turn the dough out onto a lightly floured surface.

Gently knead the dough about 15 times.

Divide the dough in half and shape each half into a ball.

Press each ball down to form a round shape.

Cut each round into 8 pieces.

Place the scone pieces onto a greased cookie sheet, spacing them apart.

Bake for 12 minutes, or until lightly golden brown.