Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, and salt together in a bowl.
Using a pastry blender or your finger tips, lightly rub in the cold butter until the dough resembles crumbs.
Pour the milk into the dry mixture and quickly mix, using a wooden spoon, until the dough just comes together.
On a lightly floured surface pat the dough into a 6 cm (2 inch) thick round. Cut the dough into four pieces and stack them on top of one another to form a tower.
Roll the dough out into a 4 cm (1 ½ inch) thick round, then cut it into 8 approximately equal triangles.
Place the scones onto the baking sheet and brush the tops with milk. Sprinkle each scone with some sugar.
Bake for 10-12 minutes, or until golden in colour. Cool for about 10 minutes before serving, and keep leftovers in a sealed container at room temperature for a couple of days.