In a large bowl sieve the flour, caster sugar and cut the butter into cubes and using the tips of your fingers, rub into flour until it resembles breadcrumbs.
Beat 1 egg and 4 tablespoons of milk together. Add the egg into the flour mixture. Using a folk mix until it resembles a soft dough.Turn onto a floured surface.
Roll out to a thickness of 1 1/2″ and using a pastry cutter cut into rounds.Beat the remaining egg and milk together and using a pastry brush, brush each of the scones.
Place on a floured baking tray and put into a preheated oven 180C/ gas 4 for 20 to 25 minutes until golden brown. Allow to cool on a wire tray.
Serve with clotted cream and your favourite jam.
Do not over mix the ingredients, or knead the mixture.The scones could result in becoming dense. Add in 75g of frozen berries, raisins or dried cherries. Dried fruit is nicer if soaked in fruit juice for a few hours before baking. Cut the scones out with the top of a drinking glass if you do not have a cutter.
Recipe provided by Louise Lennox