---------- Recipe via Meal-Master (tm) v8.05
       Title: Buttermilk Scones - Part 2
  Categories: Breads
       Yield: 12 servings
            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 degrees.
        For the scones: In a medium bowl, stir the flour, sugar, baking
   powder, baking soda and salt together with a fork. Add the cold butter
   pieces and, using your fingertips (the first choice), a pastry blender or
   two knives, work the butter into the dry ingredients until the mixture
   resembles coarse cornmeal. It’s okay if some largish pieces of butter
   remain -- they'll add to the scones' flakiness.
        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 with a
   rough look. (If the dough looks dry, add another tablespoon of buttermilk.)
   Gather the dough into a ball, pressing it gently so that it holds together,
   turn it out onto a lightly floured work surface, and knead it very briefly
   ~- a dozen turns should do it. Cut the dough in half.
        For triangular-shaped scones: Roll one half of the dough into a
   1/2-inch-thick circle that is about 7 inches across. Brush with half of the
   melted butter for the topping, sprinkle with 2 tablespoons of the sugar,
   and cut the circle into 6 triangles. Place the scones on an ungreased
   baking sheet and set aside while you roll out the other half.
        For the rolled scones: Roll one half of dough into a strip 12 inches
   long and 1/2 inch thick (the piece will not be very wide). Spread the strip
   with half of the melted butter for the topping and dust with half of the
   sugar. If you want to spread the roll with jam and/or sprinkle it with
   dried fruits, now’s the time to do so; leave a narrow border along one long
   edge bare. Roll the strip up from the other long side like a jelly roll;
   pinch the seam closed and turn the roll seam-side down. Cut the roll in
   half and cut each piece into six 1-inch-wide roll-ups. Place the rolled
   scones cut-side down on an ungreased baking sheet, leaving a little space
   between each one. Repeat with the remaining dough.
        Bake the scones in the preheated oven for 10 to 12 minutes, until both
   the tops and bottoms are golden. Transfer the scones to a rack to cool
   slightly. These are best served warm but are just fine at room temperature.
        If you're not going to eat the scones the same day, wrap them airtight
   and freeze; they'll stay fresh for a month. To serve, defrost the scones at
   room temperature in their wrappers, then unwrap and reheat on a baking
   sheet for 5 minutes in a 350-degree oven. 12 Triangular or 24 rolled
   scones. This recipe from Marion Cunningham can be found in “Baking With
   Julia” by Dorie Greenspan (Morrow, $40).