Preheat oven to 425°F.

Hand method: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut the butter in until it’s the size of peas. Chop basil finely and stir into flour mixture to evenly distribute.

Food processor method: In the bowl of a food processor fitted with a steel blade, combine flour, sugar, baking powder, baking soda, and salt with a few pulses. Add basil. Pulse in 2-second bursts until the basil is chopped and evenly distributed. Add the butter and pulse until it’s about the size of peas. Transfer the flour mixture to a large bowl.

Add cheese and toss to evenly distribute. Add buttermilk and stir until the dough forms a ball.

Knead the dough on a floured surface until it just comes together. Roll into a round, about 10 inches wide and 3⁄4 inch thick. Cut into 12 wedges.

Place on an ungreased baking sheet about 2 inches apart, and bake for 12 to 15 minutes, or until golden. Serve immediately.

Note: Scones can be stored in an airtight container for up to 3 days but are really best within a few hours of baking. To reheat, split in half and pop under the broiler. Serve with butter.

Tip: If you don’t have buttermilk on hand, sour your own. Place 1 tablespoon of lemon juice or white vinegar in a measuring cup. Fill to the 1-cup mark with milk and let sit for 10 minutes. Stir and use immediately.