1. Pre-heat the oven to 220c/gas 7 and line or grease two baking trays

2. Put the flour and baking powder in a large bowl and rub the butter in between your fingers until it looks like fine breadcrumbs and there are no lumps of butter.

3. Stir in the sugar.

4. Add the eggs and milk and mix well (but don't overmix). Keep the bowl that the eggs were in to one side to use for glazing. The mixture should come together as a sticky dough - resist the temptation to add extra flour.

5. Roll the dough out on a floured surface to around an inch thick, depending on how big you'd like your scones. Use a 5cm cutter (or a floured cup/glass if you don't have the right sized cutter) to stamp out the scones. Keep cutting and rolling until you've run out of dough.

6. Put on the baking sheet and brush the tops with the remaining egg mixture, then cook for 15 minutes. They should be risen and golden.

7. Cool on a wire rack, then serve with jam and cream. They're best eaten as soon as possible as they don't keep brilliantly. Tuck in!