I usually make my scones without eggs. All the recipes I have don't have eggs but use both baking soda and powder. Why would it use both? Does it have to do with the fact that there is no eggs? Eggs are often used in quick breads for binding...holding ingredients together...and in the case of beaten egg whites may also provide rise or leavening. This recipe that uses whole eggs may be more cake-like than flaky, so the eggs/liquid probably help with that. Baking soda and baking powder are both leavening agents that provide rise. Happy Baking! Irene@KAF

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