5. Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
6. Arrange scones on baking sheets then brush tops with the milk and egg mixture.
Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
7. Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.