Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 large eggs, ½ cup of buttermilk, and ½ cup of whole milk. Reserve 2 tablespoons for later.

Sift together 3½ cups of all-purpose flour, ⅓ cup of sugar, 2 tablespoons of baking powder, and ½ teaspoon of salt in a large bowl. Incorporate ⅓ cup of softened butter until the mixture resembles wet sand.

Pour the egg-and-milk mixture into the dry ingredients and mix gently until just combined.

Dust your work surface with flour, knead the dough gently for about 1 minute, and roll it out to about 1 inch thickness.

Cut out scones using a 2-inch round cookie cutter and place them on the prepared baking sheet.

Brush the tops of the scones with the reserved egg-and-milk mixture for a shiny finish.

Bake for about 13-15 minutes until they are puffed up and golden brown.

Allow to cool for a few minutes on a wire rack, then serve warm with sweet whipped butter, clotted cream, and jam.