Orange Scones

There are so many ways to enjoy these – hot out of the oven, spread with butter or drizzled in apricot jam with a slice of cheddar cheese. And of course any leftovers make wonderful strawberry shortcake…

1 cup whole wheat flour
2 cup unbleached flour
1/4 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoons salt
1 teaspoon cream of tartar (optional)
1/2 cup butter
zest of one orange
1/4 cup plain yogurt
1 egg + enough buttermilk to equal one cup

Preheat oven to 350°F.
Mix together dry ingredients. Cut in butter with pastry blender or two knives. Using a rasp or zester, grate in zest of one orange. Whisk egg in liquid measuring cup with a fork, add milk to equal one cup of liquid. Add yogurt and egg mixture to dry ingredients. Stir lightly with a spoon then gently knead in bowl until the mixture holds together. Transfer dough to a floured surface and knead a few times until the dough is uniform – do not over knead the dough. Roll the dough out into a 12 – 14 inch round and cut into wedges. Alternatively, roll out to a 1/4 inch width and cut into rounds with a biscuit cutter or the top of a glass. *Note: these are flakier if you create laminated dough by rolling out into a large rectangle, folding the bottom third up and the top third down over it building layers before rolling the dough out for cutting.
Spread on a baking sheet and bake for 20-25 minutes or until the biscuits are lightly browned. Serve warm with butter or preserves.
Source: House Full of Jays