Preheat oven to 220°c/200°c fan-forced. Line a baking tray with baking paper. Place oven rack in top half of oven.
Place flour in a mixing bowl. Stir in sugar and pinch of salt, then add butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.
Make a well in centre, then pour milk into well. Using a flat-bladed knife, stir until a sticky dough forms. Turn dough out onto a lightly floured surface and knead until just smooth (don’t over knead).
Using a lightly floured rolling pin, roll out dough to 2cm thick. Using a 6cm-round cookie cutter, cut out as many scones as you can. Press leftover dough together and repeat rolling and cutting to make 12 scones. Place scones, just touching, on prepared tray. Brush with milk, then bake for 12 minutes or until golden and hollow when tapped. Serve.
Topping suggestions: mascarpone and lemon curd, jam and cream or icing and sprinkles.