3 1/2 cups (875 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 tsp (1 ml) salt

1/2 cup (125 ml) sugar

1 cup (250 ml) cold unsalted butter, cubed

1 1/2 cups (375 ml) buttermilk

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Line two baking sheets with parchment paper.

In a bowl, combine the dry ingredients. Add the butter and cut with a pastry blender or two knives until the butter pieces have the size of peas. Add the buttermilk and stir with a fork just enough to moisten the flour.

On a floured work surface, lightly knead the dough, just enough to get a non-sticky ball. Add a little flour if necessary to prevent sticking.

Roll out the dough with a rolling pin or with your fingers to about a 2-cm (3/4-inch) thick sheet.

With a 6-cm (2 ½-inch) round cutter, cut twenty scones in the dough. Place the scones on the baking sheets.

Bake one sheet at a time for 15 to 20 minutes or until the scones are lightly browned.

Let cool. The scones are best eaten same day.

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