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You will need a 6½ cm / 2½ inch crinkle-edged round cutter and a lightly greased baking tray. Preheat the oven to 220°C/200°C Fan/gas mark 7/450°F.Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk all at once, mix briefly — briefly being the operative word — and then turn out onto a floured surface and knead lightly to form a dough. Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together — the idea is that they bulge and stick together on cooking — then brush the tops with the egg-wash. Put in the oven and cook for 10 minutes or until risen and golden.Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam or, my favourite, Thunder and Lightning, which is (as in the picture) clotted cream and black treacle.