Egg, Dairy and Nut Free Cinnamon Scones

2 C whole wheat flour

1TB baking powder

1/4 tsp salt

2 TB sugar plus more for dusting

1 tsp cinnamon

5 TB Earth Balance

3/4 C rice milk

Preheat oven to 425 degrees.  Stir together flour, baking powder, salt, sugar and cinnamon.  Cut in buttery spread until coarse crumbs form.  Add milk until dough forms.  Taking 1/4 dough at a time pat out into a square.  Cut square in half diagonally to make triangles.  Place on parchment lined cookie sheet.  Brush tops with rice milk and sprinkle with sugar.  Bake 10-12 minutes.