Wild Rice Breakfast Scones

2 1/2 cups all purpose flour
5 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter
1 cup cooked wild rice
1/3 cup buttermilk
2 eggs
additional sugar for top

Measure flour, sugar, baking powder, soda and salt into mixing bowl. Cut in the butter until mixture resembles coarse crumbs. Mix wild rice with buttermilk and eggs. Reserve 1 tablespoon of the mixture. Pour the remaining liquid over dry ingredients. Mix just until flour is moistened; dough will be soft. Turn out onto a lightly floured board; shape into a ball. Place on ungreased cookie sheet. Roll or pat into an 8" circle. Brush with reserved egg and milk mixture over top. Sprinkle with a little granulated sugar. With a knife, score into 8 wedges. Leave in place. Bake at 400 F until golden, 20 to 25 minutes. Remove from cookie sheet, cool on wire rack. Pull edges apart to serve. Makes 8 wedges.