Recipe Sharin' is Carin': Sunday Mornin' Scones

Makes 12 triangular scones
Prep time: Maybe 15 minutes
Bake time: 10-12 minutes
Any special tools needed? A food processor fitted with a metal blade makes this easiest.

For the Scones
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 ounces COLD unsalted butter (1.5 sticks), cut into 1/2" cubes - quarter it lengthwise and dice it up
1 cup buttermilk* (see bottom for an easy substitution - I almost never use buttermilk)
1 tablespoon finely grated orange or lemon zest

For the Topping
2 ounces unsalted butter, melted, for brushing
1/4 cup sugar

For Serving
Freshly whipped cream (or any kind)
Jam (I love raspberry)

Okay, let's go!

First, position racks to divide oven into thirds and preheat to 425°F.

If using food processor (I always do): Add flour, sugar, baking powder, baking soda, and salt to food processor bowl and pulse it to combine. Add butter pieces and pulse until mixture resembles coarse cornmeal. Pour in 1 cup buttermilk or buttermilk substitution and the zest, and pulse until ingredients are just moistened.

If not using a food processor: Stir flour, sugar, baking powder, baking soda, and salt together with a fork. Add butter pieces and work into the dry ingredients until mixture resembles coarse cornmeal.

Turn the crumbly dough out onto a floured surface, gather into a ball and knead briefly - 10 or 12 turns should do. You'll be picking up little crumbly bits as you go, like cleaning up play-doh. Cut dough in half.

To shape scones, roll one piece of dough into a 1/2-inch-thick circle that is 7 inches across. Craggy edges are good - no need to trim. Pour half of the melted butter into a little pool on top of the dough circle and gently spread it around with a brush, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and repeat with remaining dough.

Bake scones 10 to 12 minutes or until both tops and bottoms are golden. My oven's heat is a bit uneven, so I rotate the pans after 5 or 6 minutes. What to do while waiting? Clean up your messy counter and wash yer dishes. When you're done, they'll be almost done! Or you can sit and stare through the oven window like Josie does.

Transfer scones to a rack to cool a little, but they're yummiest while warm.

Serve with whipped cream and jam if you're feeling fancy, and maybe a nice cup of English Breakfast tea. Or do like Josh and eat them plain while warm.

Buttermilk substitution:
Get a liquid cup measure. Add 1 tablespoon white vinegar or lemon juice, then add milk to reach 1 cup. Let stand 5 minutes and it's ready! Verry handy, eh?

If you make these scones, someone might just pin something like this on your wall: