Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

If you're using any add-ins, such as dried fruit or chocolate chips, gently fold them into the dry mixture at this point.

Make a well in the center of the mixture and pour in the cold milk. Stir with a fork or a wooden spoon until the dough begins to come together.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Be careful not to overwork the dough, as this can result in tough scones.

Roll or pat the dough into a circle or rectangle about 1 inch thick. If desired, you can use a round biscuit cutter or a sharp knife to cut the dough into individual scones.

Place the scones onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the scones with a little milk or an egg wash for a golden finish.

Bake the scones in the preheated oven for 12-15 minutes, or until they are light golden brown on top.

Once baked, remove the scones from the oven and transfer them to a wire rack to cool completely.