Preheat oven to 375 degrees.
Place the dry ingredients together in a medium-sized bowl: flour, baking powder, and salt. Cut the butter or margarine into small chunks and add it to the bowl.
Gently mix the butter or margarine into the flour until the consistency is granular, similar to sand. Add both eggs while raking the mixture gently with your fingers. Do not overwork it.
Over a period of two minutes, slowly add the milk bit by bit while continuing to rake the mixture with your fingers. The mixture will come together gradually but it will not be uniformly smooth.
Sprinkle some flour on a flat clean worksurface. Pour the mixture onto the worksurface. Using a rolling pin, gently roll the mixture flat until it is about one inch thick.
Using a 2 1/2” pastry cutter, portion the mixture and place each individual scone onto a tray. Bake for 15 minutes or until golden-brown.
Allow to cool on a baking rack for 10 minutes. Sprinkle with icing sugar. Cut open in the middle and add spoonfuls of dulce de leche.