Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix the flour, sugar, and baking powder. Add the butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles breadcrumbs.

In a separate bowl, whisk together 2 eggs and milk until well combined. Pour the wet mixture into the dry ingredients, gently folding until just combined. Be careful not to overmix; the dough should be soft but not sticky.

Lightly flour a clean surface and gently fold the dough a few times. Avoid kneading to keep the scones light and airy. Pat the dough to a thickness of about 2 cm (¾ inch) and cut out rounds using a cookie cutter or a glass.

Whisk the extra egg yolk and brush it over the top of the scones for a golden finish. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and risen.

Let the scones cool slightly on a wire rack before serving with clotted cream or butter, and your favorite jam.

Set your oven to 180°F (82°C).

Pour the cream into a shallow, oven-safe dish. The cream should sit about 1-2 inches deep in the dish. Place the dish in the preheated oven for 10-12 hours. The cream will develop a thick, yellowish skin on top, which is the clotted cream.

After baking, let the cream cool to room temperature, then refrigerate for several hours or overnight.

Skim off the thick top layer (the clotted cream) and transfer it to a jar. The liquid left behind can be used like regular cream or milk.