Preheat oven to 450 degrees. Spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until mixture resembles the size of small peas. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds.  Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet.

NOTE: When making scones, work the dough quickly and do not over mix.

In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

To Serve: Cut in half and top with jam, jelly, or curds. Top with a dollop of clotted cream.