Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheets. Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to a generous 300ml (½ pint) with the milk, then put about two tablespoons of the mixture aside in a cup for glazing the scones later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough out onto a lightly floured surface and flatten it with your hand or a rolling pin to a thickness of 1–2cm (½–1in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing the cutter straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then reroll and cut out more scones in the same way. Arrange the scones on the prepared baking sheets and brush the tops with the reserved beaten egg mixture to glaze. Bake for 10–15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like. Either eat the scones on the day of making or leave them to cool completely and then freeze. If time allows, thaw them at room temperature for a couple of hours and then refresh in a moderate oven for about 10 minutes.