Whisk the flour, sugar and salt together in a bowl. Add the egg and about two thirds of the milk and whisk into a thick, smooth batter, adding the rest of the milk a splash at a time until the batter drops heavily from the whisk.
Let the batter rest for 5 to 10 minutes while you heat a large frying pan over a medium-low heat. A rest makes lighter scones, so do not rush this bit.
Rub the pan with a little butter on a piece of kitchen paper. Drop tablespoons of the batter into the pan, well spaced, to make rounds about 7cm across.
Cook for 1 to 2 minutes until bubbles rise and pop on the surface and the underside is golden. Flip and cook the other side for another minute until golden and cooked through.
Stack the scones on a plate under a clean tea towel to keep them soft and warm, and repeat with the rest of the batter, buttering the pan lightly between batches. Serve warm with golden syrup or jam.