I like these for a change of pace, but they are not as tender as ones made with butter.
2 c unbleached white flour
1/2 tsp baking soda
1/2 tsp salt
2c soft whole wheat flour
1 1/2 c buttermilk (plus a bit more)
Sift dry ingredients together. Make a well in the center of the flour mix and dump in buttermilk. Stir just long enough to soak in liquid adding more if your flour is too dry. Do not overmix, tough scones. Turn out onto a floured counter and gather into a ball by folding 2-3 times. Gently pat down to 1 1/2 inch thick and cut 16 scones either with a biscuit cutter or just into squares like I do.
Wash tops with egg wash or sprinkle with sharp cheddar and bake 425 degrees for 12-15 minutes.