In the bowl of a food processor (in or in a large bowl), add the dry ingredients and pulse several times to combine well. With food processor on low, add butter chunks and process until butter resembles coarse meal. (If doing by hand, cut butter in with two knives or a pastry cutter). Add just enough milk to the mixture until dough comes together into a slightly sticky dough (You may not need all of it). Remove to a lightly floured surface and knead gently and form into a ball.

Remove dough to parchment lined baking sheet and pat into a 1-inch thick circle. Using a sharp knife, cut into 8 wedges. If you would like crunchy scones, moves each wedge out from the centre about 1 1/2 or 2 inches, so there is some space around each wedge. If you'd prefer a soft-sided, more cake-like scone, leave as is.

Brush top of scones with milk and sprinkle lightly with some granulated sugar.

Bake in preheated oven 15-18 minutes, or until golden brown. Cool on a wire cooling rack while preparing glaze.

For glaze: combine glaze ingredients in a small bowl and stir until smooth (you may need to add a bit more icing sugar if it's too thin). Drizzle over warm scones.