|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Margarine||10 Teaspoon (3 Tablespoon Plus 1 Teaspoon)|
|Crystallized ginger||1⁄2 Ounce, finely chopped (1 Tablespoon Plus 1 Teaspoon)|
|Grated orange zest||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
1. Preheat the oven to 425°.
2. Combine the all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor. Add the margarine and process, pulsing the machine on and off, 5 to 10 seconds, or until the mixture resembles coarse cornmeal. Add the crystallized ginger, orange zest and ground ginger, then, with the machine running, add the buttermilk and process until the dough begins to clump together. Knead the dough briefly by hand until it is smooth. (To mix the dough by hand, stir together the dry ingredients in a large bowl. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse cornmeal. Stir in the remaining ingredients, then knead until smooth.)
3. Divide the dough into 6 equal pieces (do not roll them into smooth balls), place them on a baking sheet and lightly shape them into mounds. Bake the scones 12 to 15 minutes, or until they are golden brown on top.