To make the dough for scones, combine the flour and sugar in a medium bowl. Cut in butter with a pastry blender until the mixture is crumbly. Add the liquid ingredients, and nuts if they are called for in the recipe, and stir just until the dry ingredients are moistened. Don’t overstir or the scones will be tough.
Turn the dough out onto a lightly floured surface, and knead 3 or 4 times. For these Orange-Pecan Scones, divide the dough in half and pat each portion into a 6-inch circle. Place the two circles of dough onto a large lightly greased baking sheet. Sprinkle each with turbinado sugar. Cut each circle into 6 wedges, but do not separate the wedges. Bake until golden. Let the scones stand for about 5 minutes before separating the wedges.