Prepare two baking trays with baking paper.

Mix the flour and baking powder in a large bowl.

Add the butter and rub the ingredients together using your fingers until they resemble breadcrumbs.

Beat the eggs with the milk and sugar in a separate bowl.

Pour the egg mixture with the flour breadcrumb mix and stir until you form a dough.

Place the dough on a lightly floured surface and fold it a few times to incorporate air. See tips.

Roll out the dough gently with a rolling pin until it reaches a thickness of 3cm.

Use a cutter to cut 6.5cm diameter rounds.

Place the rounds on the prepared baking trays, leaving some space between them.

Brush the tops of the scones with the beaten egg.

Refrigerate them for 20 minutes to allow them to rest.

Preheat your oven to 220°C/Fan 200°C/Gas 7.

Remove the scones from the fridge and brush them again with the egg glaze.

Bake them for 15 minutes or until they have risen and turned golden brown.

Transfer the baked scones to a wire rack and let them cool completely.

Sprinkle a light dusting of icing sugar over them and serve with jam and clotted cream in generous amounts.