Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

Combine the flour, baking powder, sugar, and salt in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.

Add the eggs, then gradually add the milk while mixing with a spatula until a soft, slightly sticky dough forms.

Transfer the dough to a generously floured work surface and knead gently until it no longer sticks but still feels soft, about 1–2 minutes.

Pat the dough into a round approximately ¾ inch (2 cm) thick.

Using a round cutter (about 2 inches for smaller scones or 3 inches for larger ones), cut out the scones by pressing straight down without twisting.

Gather any remaining dough, gently pat it back into a ¾-inch-thick round, and continue cutting until all the dough is used.

Place the scones on the prepared baking sheets and brush the tops with the egg-and-milk mixture.

Bake for 10–15 minutes in the center of the oven until well risen and golden brown.

Cool on a wire rack. Once cooled, cover with a clean kitchen towel to keep them soft and fresh.

Serve with whipped cream or clotted cream and your favorite jam.