Preheat your oven to 200°C or 180°C fan (400°F). Line a baking tray with parchment paper to prevent sticking and to promote even baking.

In a large mixing bowl, sift together the self-raising flour, baking powder, and a pinch of salt. This step aerates the flour, helping the scones rise with a soft texture.

Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Work quickly so the butter does not warm, as this ensures a crumbly finish.

Stir in the caster sugar evenly through the mixture. At this stage, keep the bowl light and fluffy rather than compacting the ingredients.

Gradually pour in the chilled milk, mixing gently with a butter knife or spatula until the dough just begins to come together. The dough should be soft but not sticky.

Turn the dough out onto a lightly floured surface. Gently pat into a round shape about 2 cm thick. Avoid kneading, as this can make the scones tough.

Using a floured round cutter, press straight down without twisting to cut out rounds. Gather any scraps lightly and re pat to cut additional scones.

Place the scones onto the prepared tray. Brush the tops lightly with beaten egg for a golden crust. Take care not to let the glaze run down the sides, as this can hinder rising.

Bake in the preheated oven for 12 to 15 minutes until well risen and golden brown. Transfer immediately to a wire rack to cool slightly.

Serve warm or at room temperature with clotted cream and strawberry jam for an authentic cream tea experience. Present on a small platter with napkins for a traditional touch.