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1
In a large bowl, combine the flour, sugar, baking powder and salt, then add the butter and rub into the flour mixture with your fingers until you have a fine crumb (you could also pulse this five to six times in a food processor to achieve the same sandy texture, but it's almost as fast to work by hand). If you're making raisin scones, stir the raisins in now. Transfer to a smaller container, cover and leave to rest in the refrigerator overnight, or until thoroughly chilled.
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2
The next morning, preheat the oven to 475 degrees Fahrenheit (240 degrees Celsius), Gas Mark 9.
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3
Transfer the butter and flour mixture to the standing mixer. Slowly mix in the buttermilk and milk until the dough comes together.
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4
On a lightly floured surface, roll out the dough to form a circle, about 8 inches (21 cm.) in diameter and 3/4 inch (2 cm.) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray.
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5
Using a pastry brush, carefully brush the tops with the egg wash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them.
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6
Bake until evenly golden, about 12-13 minutes. Leave to cool for 5 minutes, then serve warm.
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7
To serve: We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to three weeks: as needed, defrost completely, then reheat in a preheated 350 degree Fahrenheit (180 degree Celsius), Gas Mark 4 oven for 3 minutes.
