Directions
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Step 1
Preheat oven to 230 degrees C (450 degrees F).
Step 2
Combine the Egg (2), Buttermilk (1/2 cup) and Milk (1/2 cup) in a bowl and beat until well mixed. Reserve 2 tablespoons of the mixture to use later.
Step 3
Place the All-Purpose Flour (435 gram), Granulated Sugar (65 gram), Baking Powder (2 tablespoon) and Salt (1/2 teaspoon) in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed Butter (1/3 cup).
Step 4
Mix until smooth and the butter is well incorporated and coating the flour mixture.
Step 5
Add the egg mixture and mix until just combined.
Step 6
Transfer the dough on to a well floured surface and knead until smooth. Roll out to a 1-inch thickness.
Step 7
Using a 2-inch round cookie cutter, cut out as many scones as possible. Gather leftover dough, roll and continue cutting out scones until you've used up all the dough.
Step 8
Place scones closely together on a lined baking tray and gently brush with the reserved egg mixture. Bake for 10-12 minutes until golden brown.
Step 9
Cool on a wire rack for around 10 minutes. Serve and enjoy!
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