Preheat the oven to 220°C.
Combine flour and baking powder in a bowl, rub in butter until it looks like breadcrumbs, then stir in sugar.
Beat the egg in a jug and add enough milk to reach 100ml, reserving one tablespoon for glaze.
Gradually stir the liquid into the dry ingredients to form a soft, sticky dough.
Pat the dough to 2cm thickness on a floured surface and cut scones with a 4cm cutter without twisting.
Re-roll the dough trimmings to cut out the remaining scones.
Place scones on greased trays and brush the tops with the reserved milk.
Bake for 8 to 10 minutes until golden and cool on a wire rack.
Serve halved with strawberry jam and cream.