Position the oven racks to divide the oven into thirds and preheat to 425?F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.

Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. ***Its okay if some larger pieces of butter remain; it makes the scones flakier.***

Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened - you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.)

Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns).

Cut the dough in half.

Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across.

Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar.

Cut the circle into 6 triangles and place on a baking sheet.

Repeat steps 7-9 with the other half of the dough.

Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden.

Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.

STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven.