Preheat the oven to 180'C.
Lightly beat the egg and then gradually add the milk, whisking all the time.
Place the flour, sugar, baking powder and salt in a bowl and add the butter. Rub with your fingertips until the mixture resembles breadcrumbs and then add the milk mixture. Mix gently to form a dough, being careful not to overwork the mixture.
Sprinkle a little flour on to your work surface and then roll the pastry out to a thickness of 2cm. Cut into rounds using a pastry cutter and place on a lined baking tray.
Beat together an egg yolk and a little milk. Brush this mixture on to the top of the scones.
Transfer to the oven and bake for 20-25 minutes until risen and lightly golden brown.
Place on a wire rack to cool. Once cool, cut the scone in half. Spread one half with jam and then add a spoonful of clotted cream. Top with the second half of scone and serve.
«Be careful not to overwork the scone mixture - if overworked your scones will be dry and hard rather than light and fluffy.»