Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice until well combined.

Add cold butter into the flour mixture and cut it in until the mixture resembles coarse crumbs.

In a separate bowl, whisk together milk, egg, and vanilla extract until smooth. Pour this into the flour and butter mixture.

Gently mix the wet and dry ingredients until just combined; the dough should be slightly sticky.

Transfer the dough onto a lightly floured surface and knead gently until cohesive.

Pat the dough into a circle about 1 inch thick and cut into 8 wedges.

Place the wedges on the baking sheet with enough space between them for airflow.

Sprinkle the tops of each wedge with the cinnamon sugar mixture.

Bake for 15-18 minutes or until golden brown and firm to the touch.

Let the scones cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Serve warm with butter, jam, or whipped cream.