I have been reading thru the post and it appears there is lots of confusion between the difference between Diastatic and Non Diastatic.  Diastatic barley malt contains an enzyme that convert starch in flour to sugar, to feed the yeast during fermentation of the dough.  It is added to promote the catalytic action.  Nondiastatic barley flour does not contain this enzyme, so it can be added in large quantities as a flavor enhancer.  My favorite past time is baking bread and a little of the diastatic goes a long ways (.5-1% flour weight) and is used during long & slow (overnight) fermentation.  Non diastatic is normally used in bagels and scones for flavor.  Its sole purpose is for its flavor.  That is why I am looking for it.  My sons really love the Stickyfingers Scones but they are way expensive and I think it's the malted barley flour (non diastatic) is what makes them so delicious and gives them the chewy texture.