This recipe is based on a recipe from More Than Breakfasts by Sue Gregg.

• 1 1/3 cups soft white wheat freshly ground into flour (or 2 cups of whole wheat pastry flour)
• 5 or 6 tablespoons butter
• 1/2-2/3 cup buttermilk
• 6 tablespoons sucanat
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• sucanat and cinnamon for sprinkles

Mix flour and sucanat in bowl. Blend in butter using a pastry blender or two knives till you have a course meal. Make a well in the center and pour in the buttermilk. Stir just until mixed into a ball. Leave at room temperature for 12-24 hours.

Flour some counter space and squash dough out a little. Sprinkle with the baking soda, baking powder, salt, and cinnamon. Knead the powder into the dough about 10 strokes. Roll out the dough and use a biscuit cutter with sharp edges to cut. Sprinkle with cinnamon and sucanat to taste. Let the dough rest at least 10 minutes. This will allow the gluten to relax and create a more tender scone.

Bake in 425 degree oven for 12-14 minutes.