Preheat the oven 180°C.
Line 2 baking trays with parchment paper.
Put the flour into a large mixing bowl.
Add the butter and the sugar to the bowl.
Measure the milk into a jug, crack in the eggs and mix well.
Have your mini scone cutter handy.
Rub the butter into the flour and sugar, using your fingers, until it resembles breadcrumbs.
Make a well in the middle and pour in the milk mix, **but keep a little back for eggwash about 20-30ml.
Work in with a fork, and then dust the worktop with flour and use your hands to gently knead into a smooth round.
If it's still sticky add more flour.
Flatten the dough out.
Dip the mini cutter into the bag of flour and cut out the scones. Repeat until all the dough is used up.
Brush with the remaining eggwash.
Bake 18mins at 180°C.