Preheat the oven to 200°C (fan-forced) and line a baking tray with baking paper.

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Add the butter in small cubes. Using your fingertips, work it into the flour mixture until it looks like fine breadcrumbs.

Lightly beat the two eggs with the milk. Pour this into the flour mixture a little at a time, stirring gently until a soft dough forms. Adjust if needed: add a touch more flour if sticky, or a splash more milk if too dry.

Dust your bench with flour, then roll or press out the dough until it’s about 3cm thick.

Using a 6cm cutter, stamp out rounds—flouring the cutter each time to stop sticking. You should get about 10 scones.

Place the scones on the prepared tray, brush the tops with the beaten egg, and bake for 10–12 minutes or until risen and golden.