Sift together the flour, baking powder, sugar, and salt. Add the oats and lemon rind, and then cut/crumble/press in the butter with a pastry cutter or your fingertips until it’s well combined, but still visible throughout as little pea or chickpea-sized pieces of butter. Make a well in the centre, and set aside.

In a small bowl, beat the eggs with milk or cream, remembering to reserve part of the egg white for later. Pour the egg mixture into the flour/butter mixture, and stir to combine, until the mixture becomes too difficult to mix by hand. Knead until just combined, and the mixture becomes a stiff, slightly sticky dough.

Divide the dough into 2 equal sections. On a lightly floured work surface, shape the dough into two 5"-6" round discs, about 1" thick. Cut each round into 4 pieces.

Preheat the oven to 400 degrees F, and place the scones on an ungreased or parchment lined cookie sheet. Brush the tops of the scones with the reserved egg white, and sprinkle generously with coarse (or regular) sugar.

Bake at 400 degrees F for 12-15 minutes or until lightly browned around the edges and tips.

Cool on wire racks and serve fresh with a cup of tea and whatever trimmings you like best.