whole wheat candied ginger scones

Whole Wheat Candied Ginger Scones
adapted from the NY Times Fitness & Nutrition site

1 1/4 c whole wheat pastry flour
3/4 c white flour
2 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 T butter
2/3 c buttermilk
1 1/2 T honey
1/2 c diced candied ginger

in a cuisinart/food processor, mix together all the dry ingredients, add butter, pulse until incorporated, it will resemble cornmeal, mix honey and buttermilk together and pulse into butter/dry mixture. stir in candied ginger, scrape out onto a lightly floured surface, gently shape into rectangle, handle as little as possible, press into 3/4 inch rectangle, cut into 6 squares, then cut squares in half on the diagonal to form 12 triangles. 400 deg. 15-18 min.

orange frosting
beat together the following:
1/2 stick softened butter
8 oz soft cream cheese
2 T or so powdered sugar, add more or less depending on your taste
zest from 1 orange

2 T fresh orange juice, (start with 1 T, then slowly add more until you get a frosting-like consistency)

enjoy!