Transfer the dough to a lightly floured surface and briefly knead. If the dough is too wet, add a little extra flour while kneading. Pat the dough into a flat disk about 2 inches thick. Cut into wedges.
Transfer the dough to a parchment-lined or lightly greased baking sheet. If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another. Brush the tops of the scones with 1 tsp milk. Sprinkle with 1 tsp brown sugar.
Bake in the oven for 25 minutes or until light golden brown. Remove from the oven and cool on a wire rack before serving.