Buttermilk Scones

Preheat oven to 425 degrees.

• 3 c unbleached white flour 1/3 c sugar
• 2-1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1-1/2 sticks (6 oz) cold butter, cut into small pieces 1 c buttermilk
• 1 T grated orange or lemon zest
• Craisens, currents if desired

Combine flours, sugar, baking powder, baking soda, and salt.

Add cold butter and cut in with a pastry blender or two knives until it is like coarse cornmeal.

Mix in buttermilk and zest with a fork. Fold in fruits, if desired.

Gently work in to a workable ball.

Turn out onto a floured board and divide into 2 balls. Squish each ball into a round shape and cut into 6 wedges. Transfer wedges to an insulated cookie sheet.

Brush with a little more buttermilk and sprinkle with sugar.

Bake 16 minutes, until outsides are brown but insides still creamy.

Thanks to my friend Sandy R. for this excellent recipe!