1. Preheat oven to 220 degrees (fan). Line a baking sheet with parchment paper (or dust well with flour).

2. In a large mixing bowl, sieve together the dry ingredients (flour, baking powder and salt).

3. Rub the butter in by hand until the mixture resembles fine breadcrumbs (I prefer to use a food processor for this step).

4. Mix together the egg and milk.

5. Make a well in the centre of the dry mixture, then pour in three-quarters of the liquid, lightly stirring in both directions to combine. Add the remaining liquid, using it to draw in any excess flour from the sides of the bowl (avoid over-mixing).

6. Flour your hands and tip the soft, raggy dough on to a very well floured work surface. Shape and gently pat the dough to an even 2cm thickness.

7. Use a 7cm round scone cutter to stamp out scones. Transfer them to the lined baking sheet and brush the tops with egg yolk to glaze.

8. Bake on the middle shelf of the preheated oven, first at 220 degrees for eight to 10 minutes (for large scones) until they rise upwards, without burning, then immediately reduce the heat to 160 degrees for another 10 minutes to bake fully.

9. Once baked, remove from the oven and transfer to a wire rack to cool.