Put the flour in a bowl and make a well in the centre. Break the egg into the well and add a little of the milk. Using a balloon whisk, start whisking the egg with the milk. As you do so, the flour will gradually be incorporated into the liquid, thickening it slightly.
Work in more of the flour gradually, whisking continually. As the batter thickens, gradually pour in more milk. Once all the ingredients are combined, add the chopped herbs and pour into a jug. Allow the batter to stand for about 30 minutes before use to give the starch time to swell and produce a less floury result.
Heat a large frying pan or flat griddle and drizzle with a little vegetable oil. Using a spoon or ladle (depending on the size you want to make), drop a little of the batter into the pan, then add more spoonfuls, spacing them slightly apart so that they don't run into each other. Cook for about 1 minute until golden on the underside, then flip the scones with a palette knife to cook the other side. Transfer to a plate and keep warm while you cook the remainder, re-oiling the pan if it becomes too dry.