Savory Scallion Biscuits

adapted from Moosewood Cooks At Home

1 ½ cups plain white flour (and more for flouring surface)
½ cup wholemeal flour
2 teaspoons baking powder
salt (a pinch, or to taste)
2 tablespoons plain oil
1 cup plain yoghurt
½ cup minced green onions (include green tops)
1 tablespoon chopped fresh dill or 1 tsp dried dill weed
pepper (to taste)

Preheat oven to 400°F/180°C. Oil a baking sheet for the oven.

In a medium bowl, combine the white and wholemeal flours. Sprinkle in
the baking powder and salt, and stir well. In a separate bowl, combine
the oil, yoghurt, green onions, dill and (ground) pepper. Blend the
yoghurt mixture into the flour mixture quickly and thoroughly (hands
work best) to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch circle
and cut it into 8 wedges. Separate the wedges and place them on the
oiled baking sheet. Bake for 20 minutes, or until a knife inserted into
the centre of one of the scones comes out clean. Probably best eaten warm.