Preheat the oven to 180C/350F/Gas Mark 3 and lightly grease a baking sheet.
Sieve the flour and baking powder into a large mixing bowl.
Rub in the butter or margarine, using your finger tips to resemble fine breadcrumbs.
Mix in the caster sugar and salt.
In a separate jug, beat the eggs and mix in the milk.
Pour into the dry ingredients and mix until combined - it will be a soft dough.
Turn out onto a floured board and bring together. Try to avoid touching the dough too much as it will make the final scone tough in texture.
Roll out to approx 1 inch or 3cm thick.
Using a cookie cutter, cut the scones out and place on the prepared baking sheet.
Brush the top with a little beaten egg yolk if desired.
Bake for 15 minutes until the top is golden brown.
Remove from the oven and allow to cool for a few minutes before transferring to a wire tray to cool fully.