Makes 12 triangular or 24 rolled scones

Position racks to divide oven into thirds and preheat to 425°F.  Stir flour, sugar, baking powder, baking soda, and salt together with a fork.  Add butter pieces and work it into the dry ingredients until mixture resembles coarse cornmeal.  Pour in 1 cup buttermilk and the zest, and mix until ingredients are just moistened.  If dough looks dry, add another tablespoon buttermilk.  Gather dough into a ball, turn it onto a lightly floured work surface, and knead briefly.  Cut dough in half. 

To Make Triangular-Shaped Scones, roll one piece of dough into a 1/2-inch-thick circle that is 7 inches across.  Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles.  Place the scones on an ungreased baking sheet and repeat with remaining dough.

To Make Rolled Scones, roll one piece of dough into a 12 inch long and 1/2 inch thick strip.  Spread with half of the melted butter and dust with half of the sugar.  Either spread the roll with jam or sprinkle it with dried fruits; leave a narrow border on a long edge bare.  Roll the strip up from a long side like a jelly roll; pinch seam closed and turn seam side down.  Cut the roll in half and cut each piece into six 1-inch-wide roll-ups.  Place cut side down on an ungreased baking sheet, leaving a little space between each.  Repeat with the remaining dough.