Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly dust it with flour.
In a large bowl, combine the all-purpose flour, salt, and baking powder. Stir these together until evenly mixed.
Cut the softened butter into small chunks and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs. This step is crucial for the scones to have that flaky texture.
Stir the sugar into the dry ingredients until it’s evenly distributed.
Crack the eggs into a separate bowl and beat them lightly with a fork. Pour the eggs and milk into the dry mixture. Stir everything together gently using a spoon until it just comes together. The dough should be soft but not sticky. If it’s too dry, you can add a splash more milk.
On a lightly floured surface, gently pat the dough into a round shape, about 1-inch thick. Be careful not to overwork the dough – this can make your scones dense!
Using a round cutter, cut out scones from the dough. Gently press down to form the shape, but avoid twisting the cutter, as this can affect how they rise. Place the scones onto the prepared baking sheet.
Pop the scones into the preheated oven and bake for about 12-15 minutes, or until they’re golden and have risen nicely. Don’t open the oven door too soon, or the scones might collapse!
Once they’re done, let the scones cool on a wire rack for a few minutes. Serve with jam and cream or butter, and enjoy!
