3 c. all purpose flour
1 tbsp. baking powder
2 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening
1 c. buttermilk

Heat oven to 450 degrees. Bake 12 to 15 minutes on ungreased baking sheet. Measure dry ingredients into mixing bowl and stir thoroughly to blend. Cut shortening into flour mixture with pastry blender until mixture looks like meal.

Make a "well" in mixture and add liquid all at once. Stir vigorously with fork just until mixture rounds up in a ball and no dry ingredients remain in bowl. Avoid overhandling.

Turn dough into lightly floured, clean counter. For ease in handling, roll the ball of dough around 3 or 4 times. Knead 20 to 25 times, working quickly. Roll dough or pat with floured hand to 1/2 inch thickness. Scones will double in size during baking. (This is the result of the leavening agent at work.)

With dough rolled out in a circle, cut dough into pie like triangles. Push leftover dough together lightly and roll out and cut again. Avoid working in more flour and do not knead.

Use spatula to transfer scones. For crusty sides, place 1 inch apart on ungreased baking sheet. For soft sides, place close together in ungreased round layer pan. Bake.