Sieve the flour and baking powder into a mixing bowl.
Beat the egg in a measuring jug and add just enough milk to make up 150ml liquid.
Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix but keep to use as a glaze.
When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.
Turn the dough out onto a well-floured board, and pat out to a depth of about 2cm. Cut out rounds and put on a baking tray, glaze with remaining egg mix and put into the top of the oven for between 12-15 minutes until risen and golden.