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1
Position the oven racks to divide the oven into thirds and preheat to 425?F.
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2
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.
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3
Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal.
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4
***Its okay if some larger pieces of butter remain; it makes the scones flakier.
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5
***
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6
Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened - you'll have a soft dough with a rough look.
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7
(If the dough looks dry, add another tablespoon of buttermilk.)
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8
Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns).
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9
Cut the dough in half.
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10
Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across.
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11
Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar.
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12
Cut the circle into 6 triangles and place on a baking sheet.
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13
Repeat steps 7-9 with the other half of the dough.
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14
Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden.
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15
Transfer the scones to a rack to cool slightly.
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16
These are best served warm but are just fine at room temperature.
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17
STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month.
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18
To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven.
