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Preheat oven to 475°F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Grate the cold butter with a grater into the dry ingredients, then using your fingers, work the mixture together until it resembles sand and is crumbly.
Whisk together the milk and two of the eggs, then add most of it to the flour mixture, reserving about a tablespoon to brush over the tops. Stir to combine or work the dough together with your hands.
Knead dough a few times to incorporate any loose pieces, but don't over knead.
Pat dough out about 1 inch thick. Using a 2-inch biscuit cutter, cut out scones into rounds and transfer to baking sheet.
Brush tops with reserved egg/milk mixture, then sprinkle with sugar.
Bake until puffy and golden brown, 14-16 minutes.