Mill your wheat. Put in the fridge to cool it off.
In a large bowl, combine the flour, sugar (if using), baking powder and salt.
Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. You can use your hands if you don't have a pastry cutter. The flour+butter mixture should be crumbly and well mixed.
Add in the mix ins and coat with flour. Put the bowl in the fridge to keep it cool.
In a separate bowl, combine the wet ingredients.
Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough. If it is too dry, add a tsp of cream/milk at a time.
On a clean lightly floured surface, shape the dough into an 8" diameter circle. Be careful not to press the dough down too hard. Cut the dough into 8 even triangles an arrange on parchment paper on a cookie sheet.
Put the cookie sheet in your refrigerator and let ferment for 30+ minutes. You can ferment for up to 3 days for extra digestibility.
When ready to bake, preheat the oven to 375 degrees.
Brush the tops of the scones with cream and sprinkle with sugar (if using).
Bake for 17-20 minutes. The scones should be brown on the bottom edges and firm all over.
Take scones out and let them set on the pans for 5-10 minutes.
Transfer the scones to a wire cookie sheet and let cool.
