3 cups (750 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

1 tablespoon (15 ml) sugar

1 teaspoon (15 ml) salt

3/4 cup (180 ml) chilled salted butter, cut into cubes

1/4 cup (60 ml) chopped fresh chives (optional, see note)

1/4 cup (60 ml) chopped flat-leaf parsley (optional, see note)

1 1/4 cups (310 ml) buttermilk

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

In a food processor, combine the flour, baking powder, sugar and salt. Add the butter and herbs and pulse until the texture resembles coarse sand. Add the buttermilk and pulse until the dough begins to form. Remove the dough and shape into a ball with your hands.

On a floured surface, roll the dough into a 23-cm (9-inch) square. Cut the square into 2 equal rectangles. Cut each rectangle into 6 equal rectangles, giving a total of 12 shortcakes. Place the number of shortcakes you require on the baking sheet, calculating 1 scone for 2 servings. Freeze the remaining scones.

Bake the scones until they begin to turn golden-brown, about 25 minutes. Let cool. Cut each scone into top and bottom halves.

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