Refrigerator Scones - cooking recipe

Ingredients

1 qt. buttermilk
8 to 9 c. whole wheat flour or 5 c. whole wheat and 3 to 4 c. unbleached flour
2 Tbsp. dry yeast
2 Tbsp. sugar or honey
1 1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. soda
1/3 c. oil
2 eggs

Preparation

Warm buttermilk to 125\u00b0. Combine 5 cups flour, yeast and sugar in mixing bowl. Add milk and mix 1 minute.
Turn off mixer.
Add salt, baking powder, soda, oil and eggs. Turn on mixer and add remaining flour, one cup at a time, until dough begins to clean the sides of the bowl. Dough should be soft.
If it gets too stiff, drizzle a little warm water over dough as you mix to soften. Dough can be used immediately or covered and stored in refrigerator up to 2 to 3 weeks.
Dough will continue to rise in refrigerator.
Knead down.
Roll dough onto lightly floured surface. Cut into shapes.
Let rise. Cook on griddle at 375\u00b0, turning when browned.