Sift all dry ingredients except sugar and salt together.

Add sugar and salt to the dry ingredients and mix lightly.

Dice butter into 1cm cubes and use a scraper to cut it into the dry mixture until it resembles small pea-sized crumbs.

Make a well in the center of the mixture and pour in milk and beaten egg. Mix vertically using a spatula until the dough comes together.

Add chocolate chips and gently fold them into the dough without overmixing.

Shape the dough into a round disk, approximately 2.5cm thick, and wrap it in plastic. Chill in the refrigerator for 1 hour.

Cut the chilled dough into 8 equal pieces using a scraper. Shape them into triangles, squares, or circles as desired.

Place the scones on a baking tray with space between each piece. Preheat the oven to 190°C.

Brush the tops of the scones with reserved egg mixture and bake for 15-20 minutes at 190°C until golden brown.