Buttermilk Scones

Directions

1. 1
   Preheat the oven to 425 degrees F and line a large lipped baking sheet with parchment paper.
2. 2
   Put the flour into a bowl with the baking soda, cream of tartar, and sugar.
3. 3
   Chop the butter and the vegetable shortening into pieces and drop them into the flour.
4. 4
   Rub the fats into the flour - or just mix any old how - and then pour in the buttermilk, working everything together to form a dough.
5. 5
   Lightly flour your work surface.
6. 6
   Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter.
7. 7
   (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it's irregular or not.)
8. 8
   Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.
9. 9
   Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel.
10. 10
    Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.
11. 11
    Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
12. 12
    Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month.
13. 13
    Thaw for 1 hour at room temperature and warm as above.
14. 14
    Unbaked scones can be put on parchment-lined trays and frozen until solid.
15. 15
    Transfer to resealable bags and freeze for up to 3 months.
16. 16
    Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.