Pre-heat the oven to 220°C/Gas 7.

Rub the butter into the flour and baking powder until the mixture resembles fine breadcrumbs. Stir in the sugar.

Beat the eggs make up to 300ml with the milk, then put 1 tablespoons of the egg/milk aside in a cup for glazing the scones. Gradually add the egg/milk mixture to the dry ingredients to form a soft dough. A wetter mixture will rise better.

Turn out onto a lightly floured surface and roll to a thickness of 1-2 cm. Use a 5 cm cutter to cut out - lift it straight out, don;t twist.

Brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist.