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Preheat the oven to 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 about 1 inch thick. 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, add a bit more milk if needed. Bake 18-20 minutes at 180°C.
Cool completely then store. Store in an airtight container for 2 days or in food safe bags in the freezer for 3 months. Defrost in an airtight container overnight.