Chocolate Chip Scones

Realization: I need a pastry cutter!!

3 cups of flour
1/3 cup sugar
2.5 teaspoons of baking powder
0.5 teaspoon of baking soda
3/4 teasspoon of salt
1.5 sticks of butter (cold)
1 tablespoon of grated orange or lemon zest
1 cup of buttermilk (1 tablespoon of vinegar+complete it to a cup with milk)
Dried cranberries and/or other dry things (such as chocolate chips!)

The directions:

Scones are very sensitive, and this was my lesson today. So if the recipe calls for cold butter, cut with pastry cutter, you should not half-melt the butter, thinking that you are smarter! Don’t worry though, I am only going to write here the actual, and fantastic scone recipe by Amy! Amy taught me a lot of things today, one of them being: baking soda and baking powder are not the same! They have different functions, so -lesson 2- you cannot and should not substitute one for the other. Last lesson of the day: if you don’t have buttermilk at home (I don’t remember if I ever had buttermilk at home!) you can mix a tablespoon of vinegar with milk, and there you go!

After this long -but informative, no?- intro, here is the brief directions:
Preheat the oven to 425 F. Cut butter into flour, and mix it with pastry cutter (I used mixer, and worked out fine) until the butter pieces are smaller than pea, and the mixture looks crumbly. Then put rest of the dry ingredients. Lastly, pour the buttermilk or approximate-buttermilk. Stir with a spoon (you should not touch the mixture, because of your skin temperature) and put it on a baking sheet in the form of a disk. With a long knife, slice it (see the picture). Bake for about 20 minutes, and let it cool before you separate the pieces and enjoy :)