Preheat oven to 230 degrees C (450 degrees F).
Buttermilk (1/2 cup)
Milk (1/2 cup)
in a bowl and beat until well mixed. Reserve 2 tablespoons of the mixture to use later.
All-Purpose Flour (3 1/2 cups)
Granulated Sugar (1/3 cup)
Baking Powder (2 Tbsp)
Salt (1/2 tsp)
in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed
Butter (1/3 cup)
Mix until smooth and the butter is well incorporated and coating the flour mixture.
Add the egg mixture and mix until just combined.
Transfer the dough on to a well floured surface and knead until smooth. Roll out to a 1-inch thickness.
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.
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.
Cool scones on a wire rack for around 10 minutes. Serve and enjoy!