These are so good!  I love that I can make the dough the night before and cook them up in the morning!  Very simple and versatile!

Recipe

1/2 cup natural yeast starter

2 1/2 cups lukewarm or room temp water (non-chlorinated (kills the natural yeast))

2 teaspoons sea sale

1/2 cup honey

4 cups whole wheat or spelt flour

3-4 cups bread flour

You can make this dough by hand or in an electric mixer.  Whisk together the starter and water.  Add the salt and honey.  Add the whole wheat flour and whisk.  Change to a dough hook if using an electric mixer.  Add the 3 cups of bread flour and knead for a few minutes.  If the dough pulls away from the bowl cleanly than you don’t need to add anymore flour.  If it is still to sticky add more flour 1/2 cup at a time.  Transfer dough to a large glass bowl and cover with plastic wrap.  Let stand for 6-24 hours before using.  This allows the bread to go through the fermentation process and decreases the gluten and harmful enzymes in the grain.

Heat about 1/3 to 1/2 cup coconut oil in a large skillet over medium high heat.  Oil the counter and divide dough in half.  Roll out the dough and cut with a pizza cutter into rectangles and stretch a little before cooking.  Once the skillet and oil are hot place the rectangle shapes into the pan.  It should sizzle.  Watch carefully so they don’t burn and flip when ready.  Place finished scones on a plate lined with a paper towel to drain excess oil.  Repeat until all dough is used.  Serve with peanut or almond butter, jam, honey, syrup, cream cheese or whatever sounds good to you! Note: you can use the second division of bread to make a loaf if desired.  Just shape into a loaf, let raise until double and bake in a greased loaf pan at 350 degrees for 35-40 minutes.