English Scones

1. Ingredients
   1. 2 Eggs
   2. 0.5 cup buttermilk at room temperature
   3. 0.5 cup whole milk at room temperature
   4. 3.5 cups all purpose flour
   5. 0.33 cup sugar
   6. 2 Tablespoons baking powder
   7. 0.5 teaspoons salt
   8. 0.33 cup unsalted butter, softened and cut into small pieces
   9. 0.5 cup unsalted butter, softened
   10. .25 cup heavy whipping cream
   11. 2 Tablespoons raw honey

2. Tools
   1. Large mixing spoon.
   2. Standing mixer with large default bowl.
   3. Bowl for mixing the liquid ingredients.
   4. measuring cups
   5. measuring spoons
   6. baking sheet
   7. parchment paper
3. Operations
1. Line the baking sheet with parchment paper.
2. Beat the eggs, buttermilk, and milk together.
3. Mix together flour, sugar, baking powder, and salt.
4. Add the softened butter to the flour mixture. Combine until smooth.
5. Add the egg mixture. Mix just until the elements are combined.
6. Transfer to a well-floured board.
7. With floured hands, knead the dough until smooth.
8. Flatten until uniformly 1 inch thick.
9. Use a 2 inch round cutter to produce as many disks as possible.
10. Gather the remaining dough. Flatten and cut more disks.
11. Transfer disks to the parchment covered baking sheet.
12. Cook for 10 to 12 minutes at 450 degrees Fahrenheit.
13. Once out of the oven, let cool on a wire rack for at least ten (10) minutes.
14. ------
15. Mix the butter (second batch), heavy cream, and honey with a whisk until fluffy.
4. Serving; care
1. Serve warm with butter/cream/honey mix on top.
2. Freeze the excess. Use the microwave to revive frozen scones.