This is a great whole grain recipe adapted from Adam Leonti's Flour Lab. Any whole grain flour will do, although my favourite is a 50% blend of wheat and rye. The bulk barn tends to have a decent selection of whole grain flours! 
 

Y: 8 large scones
500g Whole Grain Flour
75g Brown Sugar
12g Baking Soda
5g Salt
150g Butter, cubed, cold
405g 35% Cream

In a bowl, combine the flour, sugar, baking soda, and salt. Stir to combine and break up any lumps of brown sugar.

 

Add the cold, cubed butter and toss to coat everything. Start squishing the pieces of butter in with your thumbs and forefingers. You want to work the butter into the dry ingredients until it is all flattened into little disks.

 

Make a well in the middle of your mixture and pour in the cream. Spreading your fingers wide, toss the dry over the wet and start to gently knead everything together. (Only a couple of times or you'll get tough, wonky shaped pieces). You can scrape out the whole mixture onto your counter and knead it a couple of times to layer in the fat and help bring it all together.

 

Shape out into a square -- roughly 11x11". Cut it into quarters, and then cut those quarters in half. Space them all out on a parchment lined baking tray and chill while your oven pre-heats.

 

(Pre-heat your oven to 375F). Once it is hot, hot, hot, crack an egg, whisk it up, and brush it over the tops of your scones. This will help give them a little bit of shine, and a real nice colour. Bake on the middle rack for 25-35 minutes, until nicely golden brown. Let cool on a cooling rack for about 15 minutes before splitting one open and spreading on some good butter and summery jam.