Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times.
Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.
Bake at 425° for 12 to 14 minutes or until golden brown.
Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350º for 10 minutes or until thoroughly heated.