Sift all the dry ingredients together into a mixing bowl, holding the sieve high above the bowl to get as much air into the mixture as possible.

Pour in the buttermilk, then mix to a fairly soft dough, first with a spatula, then with your hands. Dough will be a bit sticky, but don't overwork it, or the scones won't turn out light.

Roll out onto a floured board and form into a round shape about 1/2" thick. Cut into quarters.

Cook on a hot griddle or non-stick pan on high, for about 5 minutes, then turn, lower the heat and continue to cook for another 5 minutes. (These turned out very large, so you can make half the recipe, or make 8 scones with the full recipe too if you prefer a smaller size.)

You can also cook the entire dough as a whole, just scoring it into quarters first.

Remove from pan and cool slightly before cutting in half (horizontally;) using a fork gives a better texture. Serve as desired.