Blend together in mixing bowl: whole wheat pastry flour, barley flour (or additional pastry flour), and 6 Tbsp. Sucanat or Rapadura.
Cut in butter until coarse meal is formed, with a pastry blender.
Make a well in center, add and stir in just to mix cultured milk (or buttermilk/thinned yogurt).
Cover dough with plastic wrap, and cover the bowl with a damp cloth (I don't use plastic wrap, so I just covered the dough directly with a damp cloth, and it was just fine). Let stand at room temperature 12-24 hours.
Make a topping with sweetener and cinnamon; blend thoroughly and set aside. (I didn't have the right sweetener, so instead I sprinkled cinnamon over the dough in Step 9, then drizzled honey off of a spatula all over the dough).
Sift through small strainer into a small bowl: baking powder, baking soda, salt, and cinnamon.
Work in leavenings, salt and spices; knead dough 8 strokes on floured surface. Divide in half and pat each piece into about 1/2 inch thick circle (my circle was about 6 inches wide, like a small tortilla). Cut each circle into 6 wedges with a floured knife. Let stand 10 minutes.
Preheat oven to 400 F.
Place wedges on ungreased cookie sheet and top each with sweet-cinnamon topping; bake at 400 F for 12-15 minutes.
Makes 12 scones (I doubled the recipe easily to make 24).