3 cups all-purpose flour
2 tablespoons sugar
½ teaspoon baking soda
2½ teaspoons baking powder
¾ teaspoon salt
1½ sticks (¾ cup) unsalted butter, melted
¾ cup buttermilk

Preheat oven to 425°F.

In a large bowl, mix together dry (first 5) ingredients.

Make a well in the center. Combine melted butter with buttermilk. While stirring with a wooden spoon or spatula, stir buttermilk mixture into the center. Mix only until a shaggy, barely mixed batter is achieved; some lumps will remain. It's important not to over-mix or scones will be tough and dry.

Turn dough out onto a lightly floured work surface and pat the outsides inward towards the center, giving 3-4 turns until you have a circle of about 1½ inches thickness.

You can now either cut circles using a biscuit cutter dipped in flour, or cut the whole circle into wedges (as you would pizza). Re-roll any scraps and cut again.

Bake in preheated oven on a lightly buttered/sprayed cookie sheet for about 12 minutes or until lightly golden (not brown).

Split and spread with butter, serve with orange marmalade or strawberry jam. Yield: 10 to 12 scones.