6 cups flour (All-purpose, or whole wheat pastry or spelt)
1 cup sugar (I use sucanat or coconut sugar most of the time)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. salt
3/4 cup butter
2 cups buttermilk
Mix until just combined, then spread grapefruit-sized portions of the dough out onto ungreased baking sheets, smushing into circles about 3/4 to 1 inch thick. Cut each circle into 6 wedges.
Mix together, in a small bowl:
1/3 cup sugar
1 Tbsp cinnamon
Sprinkle on top of scones.
Bake at 350° for 12-15 minutes, or until edges are golden brown.
This recipe makes about 36 scones. Which is enough for breakfast for the nine of us, with a few left over for snacks. If you don’t want 36 scones, then you should probably just half or third the recipe. :)