1. Preheat oven to 400. Stir together first four ingredients in a large bowl or food processor. Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas. Place mixture in freezer for 5 minutes. Stir in any add ins (see variations below) and then add 3/4 buttermilk or cream, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cut round into 8 wedges (or 12 if desired–just cut down bake time a little) Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with whipping cream or egg wash. Bake at 425 for 13-15 minutes until golden brown.

Sweet Variations:

1. Cinnamon Maple glazed: Add 3 tsp cinnamon to dry ingredients (and if desired 1/2 cup chopped toasted pecans). Glaze with 1 tsp soft butter, 2 TB maple syrup mixed with 1 cup powdered sugar.
2. Lemon Poppy seed: Add with the cream, zest of 2 lemons and 1 TB of poppyseeds. Glaze with 1 TB fresh lemon juice and 1/2 cup powdered sugar or enough for right drizzling consistency.