This recipe makes about 8 scones. Preheat the oven to 195 degrees Celsius, place the rack in the middle and place your oven tray to bake the scones into the oven to preheat at the same time.

Sift dry ingredients: In the bowl of a stand mixer, sift and add the flour, baking powder and salt.

Combine butter into dry ingredients: Add the sugar, combine and add the cold butter. Work the butter into the flour either using a pastry cutter or the paddle attachment of your stand mixer. The time will depend on the equipment. In this recipe with the paddle attachment it took roughly 5 minutes to get a crumb like texture.

Beat the eggs and add milk: Meanwhile, beat the eggs in a measuring jug and top it off with milk to reach 300ml. Whisk together and pour into the flour and butter. Mix into a scone dough, about a minute.

Prep and shape the dough: Transfer the dough onto a lightly floured surface, pull the dough together gently with your hands and shape it into a rectangular shape. Use a rolling pin to help but do not press the dough, be gently and use a cookie cutter to cut out the scone shapes. This recipe makes about 8 scones.

Egg wash: With a pastry brush, lightly brush the egg wash over the tops of the scones. Once for a lighter brown and twice for a deeper golden brown.

Refrigerate: Place the scones on a wire rack or tray and leave in the fridge for 10 minutes.

Prepare to bake: Sprinkle a little flour on the baking tray (it's hot!) and carefully but quickly transfer the scones from the fridge to the oven tray for baking. Bake for 12 minutes or until the tops are golden brown.

Cool and Serve: Place on a cooling for 5 minutes before serving.