Step 1

Preheat oven to 425 degrees F. Have ready a baking sheet lined with parchment paper.

Step 2

Stir together buttermilk and cereal. Let stand for about 5 minutes or until cereal is softened and absorbs most of the milk.

Step 3

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add butter to mixture and work it into the flour until crumbly. You can do this with your fingers, a food processor or a pastry cutter if you prefer. Once you have a crumbly mixture, add the sugar and stir until evenly mixed. Also, add coconut if using.

Step 4

Stir milk/cereal into dry ingredients until mixture comes together. It should be fairly dry. Empty onto a workspace and gently knead so that all the flour is worked in. If dough is sticky, add a little more flour (it should not be sticky). Shape dough into a rectangle and sprinkle with add-ins. Fold dough over on itself in thirds, working in the add-ins. Repeat, fold. Shape into circle somewhere around 7 inches.

Step 5

With a large knife, cut into 8 neat triangles. Arrange a couple of inches apart on the parchment lined baking sheet, and brush tops with whole milk or a little heavy cream. Sprinkle with coarse or sparkling sugar.

Step 6

Bake for 10 minutes at 425, then reduce heat to 375 and bake for another 10 minutes.