Sift the flour and baking powder into a large bowl.
Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
Add the sugar and salt and gently mix with your fingertips again.
In a measuring jug, mix the milk and egg lightly with a fork, don't create too many bubbles.
Place 3 tablespoons of this egg/milk mixture in a bowl, and set it aside for glazing the scones later.
Gradually pour the milk/egg mix into the flour mix and stir gently with a wooden spoon until you get a soft dough. You might not need all of it.
Turn the whole thing out onto a lightly floured surface, and flatten it out, either using your hands or a rolling pin, to a thickness of about 2cm (just under an inch).
Use your cookie cutter to cut out as many scones as you can, then place them on your baking sheets.
Using your pastry brush, spread some of the milk/egg mix onto each of the scones.
Bake for 10-12 minutes, until the tops are a lovely golden brown.