2 cups white whole wheat all purpose flour
1/3 cup sugar plus a little for sprinkling
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons freshly grated orange zest
2 teaspoons ground Earl Grey tea leaves
4 tablespoons unsalted butter, chilled
1/2 cup nonfat yogurt
1/2 cup heavy cream
Line a baking sheet with parchment paper and preheat the oven to 400F.
Mix the first five (all the dry) ingredients into a medium bowl. Add the orange zest and the tea leaves, and combine well. Cut the butter into small pieces and add it to the mix. Then pulse in a food processor until the mixture resembles coarse sand.
Whisk the yogurt and cream together in a small bowl. Add to the dry ingredients and mix with a wooden spoon until dough forms.
Turn the dough out onto a floured surface, and knead for several minutes, folding and flattening it several times. Pat the dough into an 8x4" rectangle, about 3/4" to 1" thick. Using a pasty cutter or pizza wheel, cut the dough into 6 equal triangles and sprinkle with a little sugar.
Place the scones on the baking sheet and bake on the center rack for 18-20 minutes. When finished, the scones will be golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Makes 6 scones.