The "Perfect Scone Recipe"
According to the Queen's former chef, Darren McGrady
Reference: https://www.goodto.com/recipes/queens-former-chefs-perfect-scone

Ingredients
418g all purpose flour
1 stick soft butter (approx 110g)
68g plus 1tbs granulated sugar
4 tsp baking powder
1 egg
96ml – 162ml of milk
1 cup (136g) raisins (if making fruit scones)
1 egg yolk for glazing

Method
1.	Set the oven to 350 degrees (approx. 180C). In a large bowl, add the flour, baking powder and sugar. Add and rub in the butter until it resembles fine breadcrumbs.
2.	Make a well in the centre and add the beaten egg and about ¾ cup of milk. With a metal spoon bring the mixture together making sure you do not over mix it or you will tighten the dough. If the mixture is a little dry add more of the remaining milk gradually (You don’t want the mix too dry, or too set that it sticks to the rolling pin.)
3.	Lightly dust the table with flour and roll out the dough to about 1 in (2.5cm) thick. Then cut using a 2 in (5cm) round cookie cutter. Place on a baking sheet about 1 in(2.5cm) apart and brush the tops with the beaten egg yolk. Bake for about 15 - 20 minutes. When cooked, lift onto a wire rack to cool.