Incredibly light & tender, these English scones have fluffy cake-like crumb & are quick and easy to make. All you need is a handful of ingredients and 30 mins of your day!
In a medium cup, beat the eggs, buttermilk & milk. Reserve about 2 tbs of mixture in a separate bowl.
In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder & salt.
Then add butter & mix until nice & smooth. The mixture should resemble wet-sand texture.
Add egg mixture & mix until just combined. The dough will be quite sticky, but its totally normal. Transfer the dough onto well-floured surface.
Generously dust the work surface with flour and transfer the dough on the floured surface, using a silicone spatula.
With floured hands, knead the dough to smooth out the surface and roll it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
Cover the banneton with saran wrap. Let it proof for 1 hour at room temperature, then cold proof in the refrigerator for 8 to 10 hours. You could also, proof 2 hours at room temperature & bake immediately.
Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone & bake for 13-15 mins, or until golden brown.
Cool the scones on wire rack. Serve warm or at room temperature with sweet whipped butter & jam.