Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt until thoroughly combined.

Add chilled, cubed unsalted butter to the dry mix. Using a pastry cutter or your fingertips, work until the mixture resembles coarse peas.

In a second bowl, whisk together milk and egg until smooth and slightly frothy.

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined.

Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick circle, then cut into 6–8 wedges.

Arrange wedges on the prepared sheet, spacing them evenly. Brush the tops with a splash of milk.

Bake at 425°F for about 12–15 minutes until edges are set and lightly browned.

Let scones rest briefly, then split each one with a fork. Top generously with clotted cream and a spoonful of your favorite berry jam.