Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.  Make a well in the center of the flour mixture and add most of the buttermilk.  Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.

Transfer to a lightly floured surface and gently knead the dough into a 7-8 inch (18 - 23 cm) round that is about 1 inch (2.54 cm) thick.  Cut this circle into 6 triangular sections.  Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little extra flour.  This gives the baked scones a wonderful floury brown crust.

Bake for about 20 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.  Test by tapping the bottom of a scone - it should sound hollow.  Remove from oven.  These scones are best served warm from the oven with a little butter and jam.

Makes 6 large scones.