Measure out the floury ingredients. Mix the milk and eggs together. Cut the butter into 1cm cubes. If the room temperature is high, put it in the fridge.
Mix the floury ingredients in a bowl. Add the butter and mix the dough by hand until it becomes crumbly.
Add the milk and egg mixture. Mix by fork or by hand. Add more milk if the dough is too dry. If you add to much milk, add some more flour.
Bring it together like this. It shouldn't feel watery when you touch it. Start to preheat the oven to 180°C now.
Dust a board with flour, cut the dough into four pieces with a knife, then bring together each piece individually. Push and cut by hand or with a rolling pin as many times as you like. About 2 or 3 times will do.
Next, roll out the dough to a 1.5 cm thickness. You can do this by hand if you don't have a rolling pin. I used a cheap round cutter, but you can use a square or triangle one if you like.
Bake for 25 minutes at 180°C. Leave some of the milk and egg mixture and brush it on the surface of the scones with a spoon for the glaze.
I just bake until I see the scones change to a golden color.
Story Behind this Recipe
I started making scones a few years ago. I tried many recipes on different sites, and settled on these amounts. You can make your own version of this recipe, such as using 100g of cake flour and 100g of bread flour, or using only milk, etc.
It's often said that you have to chill the butter or if the dough is runny you must refrigerate it, etc., but I don't really think about those things. They usually turn out fine as long as the dough isn't watery. However, forgetting to add the baking powder will give a bad result, so make sure you add it.