For the scones: 3 c All-purpose flour
1/3 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 1/2 Cold unsalted butter
; (6 ozs) cut in — small pieces 1 c Buttermilk; (approximately)
1 tb Grated orange or lemon zest
For the topping: 1/2 Unsalted butter
; (2 ozs) melted, For brushing 1/4 c Sugar; for dusting
Filling for rolled scones: 4 tb Jam or jelly; and/or
4 tb Diced or small plump dried
-fruits: ; (optional) Currants/ raisins/ a -pricots/ figs Recipe by: The Washington Post – October 1996 See Part 2. —–