Orange Scones

A light and fluffy inside, browned and cripsy on the outside scone with a hint of sweetness and orange.

Dry:

• 300 g all-purpose (unbleached) flour (~2 c)
• 5 g baking powder (~1 1/4 tsp)
• 2 g baking soda (~1/4 tsp)
• 2 g kosher salt (~1/2 tsp)
• 80 g granulated sugar (~1/3 c)
• 6.5 g orange zest (one large navel orange)
• 28 g unsalted butter (very cold, ~1/4 c)
• 48 g butter-flavored shortening (very cold, ~1/4 c)

Wet:

• 1 large egg, beaten
• 50 g plain yogurt (~1/4 c)
• 80 g buttermilk (~1/4 c)
• 2 tsp orange extract

Additional flour for dusting and coarse sugar for topping the scones.