With my big cookie cuter (8cm diameter), this makes about 6 scones. With a smaller (5cm diameter) cookie cutter, this makes about 16. So your milage may vary.
things not to do:
make the dough too wet/sticky
overwork the dough
flatten out the dough too much - at least 2.5cm tall before cutting
twist the cookie cutter while cutting
let egg/milk wash drip down the sides
Ingredients
450g flour
5tsp baking powder
50g sugar
74g unsalted butter, cubed and cold
2 egg
around 150ml butter milk (or milk with a dash of something acidic, like lemon juice) - add too eggs until the total is 250ml (might need less - but if you need more, add more milk to your dough little by little)
reserve 2tbsp egg-milk liquid for brushing
Instructions
Mix flour, baking powder and sugar
Add butter, coat with flour, and mix using your hands until it turns into a shaggy, breadcrumb like texture. For reference, see this video
Preheat oven to 220°C
Add egg/milk mixture, and knead into a soft dough. This should be not too sticky.
On a lightly floured surface, gently flatten the dough until it’s about 2.5cm thick.
Dip cookie cutter in some dry flour, and cut out as many rounds as you can. Make sure to not twist the cookie cutter while cutting.
Transfer the cutouts to a lined baking tray, and try not to not touch the sides.
Knead the rest of the dough together, flatten again into 2.5cm thick rounds, and repeat, until there is no dough left.