• Place your Medium Bonmat on the top of your Medium Perforated Baking Sheet. Set aside.

SCONES PREPARATION

• In the bowl of your stand mixer, whisk in the all-purpose flour, baking powder and sugar together.
  17.64 oz all-purpose flour, 2 1/4 Tbsp baking powder, 3.03 oz sugar
  
• With the paddle attachment on, add the softened butter at once and mix on the second lowest speed until it is thinly crumbled (2 minutes). Then, add the beaten eggs. Continue mixing on the same speed for about 1 minute or until it is combined. Finally, add a tablespoon of buttermilk at a time. Continue mixing for about 2 to 3 minutes. IMPORTANT: Depending of the flour and the size of your eggs, you might need a bit more or need a bit less. Be careful to not get your dough too dry as it will be break upon rolling it. And same goes if it is too wet, the dough will collapse upon baking.
  3.32 oz butter, 2 eggs, 4.94 oz buttermilk
  
• Scrape the dough out onto the Roul'Pat and form a flattened ball. Cover with a clean kitchen cloth and let it rise for 30 minutes. IMPORTANT: Do not knead too much, or the dough will not rise as high.
  
• Then, roll the dough about an 1 inch | 2.5 cm thick and cut into the desired shape (I used a 2 1/4 inch | 6 cm cutter). Re-roll the scraps as needed.
  
• Carefully transfer the scones onto your Medium Bonmat. Cover with your kitchen cloth and let it rise for 20 minutes.
  

BAKE!

• Preheat oven to 350F/180C.
• Gently brush the egg wash on top of each scones. IMPORTANT: Do not put too much egg wash, if it is too heavy, your scones will not rise as high!
  
• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Scones from 10 minutes). Your Scones are ready once they have almost doubled in height.
  
• Once your English Scones are out of the oven, let them cool down for about 10 minutes. Then, slide them onto your cooling rack. Serve with your Favorite Jam & Clotted Cream. Bon Appétit!