Buttermilk Scones - Part 2

Directions

1. 1

   See below Recipe by: The Washington Post - October 1996 Position the oven racks to divide the oven into thirds and preheat the oven to 425 d

2. 2

   For the scones: In a medium bowl, stir the flour, sugar, baking powder, baking soda and salt together with a fork

3. 3

   Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender or two knives, work the butter into the dry ingre

4. 4

   It's okay if some largish pieces of butter remain -- they'll add to the scones' flakiness

5. 5

   Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened -- you'll have a soft dough

6. 6

   If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that it holds together, t

7. 7

   Cut the dough in half

8. 8

   For triangular-shaped scones: Roll one half of the dough into a 1/2-inch-thick circle that is about 7 inches across