• Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

For The Scone Dough:

• In a large bowl combine the flour, sugar, baking powder, and salt, mixing well.
• Add the cold butter into the flour mixture. Using your hands, rub handfuls of the butter and flour mixture between your fingertips to create large coarse crumbs.
• Whisk the milk and eggs together and set aside.
• Pour in the milk and egg mixture, and mix roughly with a fork until just combined. Avoid overmixing, for a fluffy scone.
• Turn the dough out onto a clean and floured counter surface. Flatten the dough with your fingertips and roll with a rolling pin to 1 inch thickness.
• Cut out circles of dough with a round cookie cutter, making sure not to wiggle the cutter back and forth, and arrange the scones on the lined baking sheet.
• Reshape the leftover dough, roll to 1 inch thickness again, and cut out the remainder of the scones.

For the Egg Wash:

• In a small bowl, whisk the egg and water together, and brush the tops with the egg wash, avoiding the sides of the scones.
• Bake for about 11-18 minutes (depending on your oven) until barely golden brown and the scones have risen.
• Let them cool for 3-5 minutes on the baking sheet, transfer to a cooling rack, and serve hot, with butter, jam, and whipped cream.