Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.
Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; stir with a spatula until just barely combined. Add the berries and stir a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with coarse sugar, if you like.
Bake for about 20 minutes, or less if you made small scones, until golden.