Ingredients for 12 triangular scones 

• 3 cups (420 g) flour
• 1/3 cup (70 g) sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ sticks (170 g) cold unsalted butter, but into small pieces
• 1 cup buttermilk (245 ml)
• 1 tablespoon grated orange or lemon zest
• 4 tablespoons dried fruits (optional)
• ½ sick (56g) unsalted butter, melted
• ¼ cup sugar, for dusting

Preheat oven to 400°F.

In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together. Add the cold butter pieces and, using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.

Pour in 1 cup buttermilk, toss in zest, and dried fruit and mix until the ingredients are just moistened. Press into two equal discs and, with a sharp knife cut each into 6 wedges.

Brush with melted butter and dust with sugar. Sometimes I mix a bit cinnamon into the sugar.

Bake for 14 – 16 minutes until both the tops and bottoms are golden.