Preheat oven to 425F. Line baking sheet with parchment paper.
In a medium bowl, mix the flour, baking powder, and salt.
With a pastry blender or two knives, cut in the cold butter until pieces of butter are about the size of peas.
With your fingertips, rub the butter into the dry mixture until it resembles breadcrumbs. Make a well in the centre.
Slowly pour in the milk and stir with a fork just until the dough comes together. It should be shaggy. Do not overmix or the scones will be tough.
Turn the dough out onto the counter and knead 3-5 times. Do not overknead!
Pat the dough into a circle about 1/2" thick. Cut out circles of dough about 1.5" in diameter. Reform the dough and keep cutting out circles until the dough is used up.
Arrange the cut dough on the cookie sheet. Bake on the centre rack for 12-15 minutes or until golden brown.
