- Preheat the oven to 220 degrees.
- Mix the flour with the sugar and butter, and rub the butter into the flour till it resembles fine sand.
- Beat the eggs with the milk and add to the flour. Use two knives to cut the ingredients together, or mix briefly and quickly by hand until the dough just comes together.
- Lightly flour the work surface and roll out the dough / shape it to about 1.5cm thick. Cut out the scones with the scone cutter or a glass, pressing straight down without twisting. Bring the leftover dough together, shape or roll it out again and cut till all the dough is used up.
- Place the scones on a baking tray lined with baking paper. Brush a little milk over the scones to glaze and bake for 12-15 minutes until golden brown and done.
- Let cool to room temperature and serve with clotted or whipped cream and jam.
- The layers in scones are created because the butter has not been kneaded all the way through the dough. The moisture in the butter evaporates and creates a 'flaky' scone. That is why it is also recommended to cut the ingredients through each other with 2 knives, as warm hands quickly soften the butter which then mixes faster through the dough.
- When cutting out the scones, by turning the cutter the dough edge is pressed together, so that the scones rise less well. A straight cut gives a better risen scone.
- Place the scones against each other on the baking tray prevents them collapsing to the side while rising. When brushing the scones, make sure that the milk is only on the top. If the milk drips down the sides it can bake quickly in the oven, making the scones less likely to rise.