Put the flour, milk, and aged Pecorino Toscano in a bowl and mix them with a wooden spoon. Knead the dough on a floured work surface until you obtain a soft dough. Roll out the dough by hand to a thickness of 2.5 cm and cut out five discs using a pastry cutter with a diameter of 7 cm. Brush the scones with beaten egg and finish them by adding the coarsely grated fresh Pecorino Toscano PDO. Bake in an oven at 220° in static mode for 20 minutes. Remove from the oven and serve with cured meats, cheese or pickled vegetables.