Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or silicone mat.

Step 2

In a medium cup, beat the eggs, buttermilk and milk. Reserve about 2 tablespoons of mixture in a separate bowl.

Step 3

In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt.

Step 4

Then add butter and mix until nice and smooth. The mixture should resemble wet-sand texture. (TIP: Thoroughly coating the flour with butter minimizes the formation of gluten, creating tender and light scones.)

Step 5

Add egg mixture and mix until just combined. The dough will be quite sticky, but its totally normal. Transfer the dough onto well-floured surface.

Step 6

Generously dust the work surface with flour and transfer the dough on the floured surface, using a silicone spatula.

Step 7

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.

Step 8

Then gather the dough scraps and repeat the step #5, until all the dough is used.

Step 9

Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 13-15 minutes, or until golden brown.

Step 10

Cool the scones on wire rack. Serve warm or at room temperature with sweet whipped butter and jam.

Step 11

Whip the butter, heavy cream and honey with mixer until nice and fluffy.