1 cup whole wheat flour
¼ cup white flour
¼ t salt
½ t baking powder
½ t baking soda
2 t chili pepper flakes
3 T butter or ghee or butter replacement
½ cup milk, any type, soured with 1 t fresh lemon juice
Combine the flour and the butter. Either by hand with a pastry cutter, or with a food processor, cut the butter into small pieces in the flour (if using a food processor use the pulse method). Quickly fold in or pulse the milk, and add extra flour if the mixture is too wet, and add extra liquid if it is too dry.
Turn the dough out onto a lightly floured clean surface and gently roll the dough until it is about ¾ of an inch thick. Using a cutter or a kitchen glass about 2 inches in diameter, stamp out the scones.
Place on a baking sheet and bake the scones at 375F for about 12 minutes. They will puff up to double the height.
Cool slightly on a rack before serving. Makes approximately 8 scones.