Preheat the oven to 190F. Pour the heavy care in a 9x9 baking tray. Place it into the oven for 14 hours until a golden layer forms on top.

Remove the tray from the oven and let it come to room temperature undisturbed. Once at room temperature, cover with plastic wrap and place it into the refrigerator overnight.

The next day, pour all the liquid out from the pan. A thick layer should have formed on top. Once all the liquid has been removed, store the clotted cream into clean jars and refrigerate until needed.

Preheat the oven to 400F. Line a baking sheet with parchment or silpat.

In a bowl, combine flour and baking powder and stir to combine. Add the softened butter and mix it into the four with your fingertips until you achieve a breadcrumb texture. Add the sugar.

In a liquid measuring cup, crack in two eggs and whisk together. Pour in enough milk to make cup a generous cup of liquid. Set aside 2 tbsp of liquid to serve as an egg wash for later. Gradually add the liquid to the dries. Add just enough until you have a soft, sticky dough.

Turn the dough out onto a lightly floured surface. Gently pat the dough out until you get an even 1/2" thickness. Cut out circles with a round two inch cutter. Place them onto the prepared baking sheet. With the excess dough, gently push it back together and cut out more scones from it.

Brush the tops of the scones with the reserved egg wash. Bake the scones for 12 minutes or until risen and golden brown. Let it cool on a cooling rack with a warm towel over it to prevent it from drying. Serve warm.