Makes two dozen
3 cups all-purpose flour
1⁄3 cup sugar
21⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 teaspoon salt
11⁄2 sticks (12 tablespoons) cold butter
1 cup buttermilk
zest of 1 lemon
1 egg beaten (for egg wash)
1⁄4 cup unrefined sugar
3⁄4 cup “flavor” ingredients, optional
Combine all dry ingredients into a stainless steel bowl. (For best results, freeze the dry ingredients ahead of time.) Rub the butter into the dry ingredients until you get a cornmeal consistency. Form a well in the center of the flour/butter mixture while in the bowl.
In another bowl, combine the buttermilk and lemon zest, then add this liquid into the well. Mix the dry and wet until the dough just comes together. Chill the dough for 30 minutes, then turn out onto a well-floured board. Roll out to an inch thick. Punch out dough with cutters or cut into triangles. Brush with egg wash and sprinkle with unrefined sugar. Bake at 350 degrees for 15 minutes or until just golden brown. Serve with whipped cream and jam.
Variations: After rolling out to the one-inch thickness, sprinkle with 3/4 cup currants, dried cranberries, dried cherries, etc.
Roll the dough up like a jelly roll, and cut into one-inch rounds.
Bake according to recipe above.