Mix the sugar, baking powder and flour together in a large bowl
Add in the butter and crumb (rub between your finger tips until it has the consistency of breadcrumbs)
In the jug, crack the eggs and add milk to 275ml
Add approx 75% the milk and egg into the crumbed mixture and mix until it starts to come together. (use the other 25% to add or not add, depending if the mixture is coming together nicer)
Tip out onto a floured surface and knead for a couple of minutes
Roll out to around 2.5cm thick.
Using a medium round cutter (I like a fancy edge!), get as many circles as you can, before re-kneading, rolling and cutting until there is no more dough left

Place on a baking tray, evenly spread out, brushing the top with milk (or any of the left over egg/milk mixture)
You can sprinkle some sugar on top at this point too – I like a Demerara myself!

Pop into the preheated oven for approx 15 minutes, checking after ten. They should be lovely and golden brown on top with a nice rise.

Cool on a wire rack, enjoy while still warm.

Note – scones are ideal to freeze once cool to be saved for another day!