Preheat oven to 400 degrees F (200 degrees C) and place rack in middle
of oven. Stack two baking sheets together and line the top baking
sheet with parchment paper. (This prevents the bottoms of the scones
from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder,
baking soda and salt. Cut the butter into small pieces and blend into
the flour mixture with a pastry blender or two knives. The mixture
should look like coarse crumbs. Add the buttermilk to the flour
mixture and stir just until the dough comes together. Do not over mix
the dough.
Transfer to a lightly floured surface and knead dough gently four or
five times and then pat, or roll, the dough into a circle that is
about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut this circle in half, then cut each half into 3 pie-shaped wedges
(triangles). Place the scones on the baking sheet. Make an egg wash
of one well-beaten egg mixed with 1 tablespoon milk and brush the tops
of the scones with this mixture.
Bake for about 15 to 20 minutes or until golden brown and a toothpick
inserted in the middle comes out clean.  Remove from oven and then
turn your broiler on high. Sift confectioners (powdered or icing)
sugar heavily over the tops of the scones and place them under the
broiler. Broil for just a few seconds, turning the pan as necessary,
until the sugar has melted and turns golden brown. Make sure to watch
the scones carefully as the sugar will burn very quickly.  Transfer
to a wire rack to cool.
Makes 6 scones.
 Recipe:
2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk