Heat oven to 220c. Add one egg to 125ml milk, mix to combine and set aside. Mix the flour and baking powder. Using a dough cutter, cut in the butter or rub with your fingers. Then add your sugar and mix again. Add nearly all of your egg-milk mixture, leaving about a tablespoon to brush the scones before then head to the oven.

Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of about 2 cm. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen with gold tops! Let cool on a wire rack. Then split and top with clotted cream and jam.