Preheat the oven to 180°C/350°F. I use the fan assist mode for these scones. If you're baking in a normal oven, add 5 minutes to the baking time.
Sift the dry ingredients into a large bowl.
Cube the cold butter and add to the bowl with the dry ingredients. Rub the butter into the flour with the tips of your fingers until the mixture is sandy.
Whisk one egg and milk together then add to the bowl. Gently bring the dough together with two knives. The dough will be quite rough and shaggy.
Turn the dough out onto a floured surface then press into a disk, approximately 3-4cm / 1-2 inches thick.
With a floured round cutter, cut scones out of the dough and place on a parchment paper lined baking sheet.
Whisk the remaining egg and a splash of milk together. Brush the tops of the scones with egg wash then place in the oven.
Bake for 15 minutes or until the scones are golden and risen.
Remove from the oven and allow to cool for 10 minutes then serve with jam and cream.