Ballymaloe Scones
Yield:About 12 scones
Source:Myrtle Allen's Cooking at Ballymaloe House.

2 c. all-purpose flour
1 1/2 Tsp. sugar, opt.
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick (1/4 c. )cold unsalted butter, cut into pieces
3/4 c. chilled buttermilk or sour milk

Sift flour,the opt.sugar,baking soda & salt into a bowl.Rub in the butter till the mixture resembles coarse meal.Stir in the buttermilk all at once & mix with a spoon till all ingredients are moistened & a dough forms.

Turn out onto a lightly floured surface & knead 4 or 5 times.Roll or pat the dough 1/2-3/4 inch thick & cut out rounds with a 2" cutter or diamonds approximately the same size,reforming & recutting the scraps.

Arrange the scones 2" apart on an ungreased baking sheet.Bake the scones in the middle of a preheated 400 degree oven for 13-16 minutes or till they are well risen & the tops are golden brown.

Let the scones cool slightly on a rack,but serve them warm.