A few notes -
Preheat oven to 500* (Adjust setting later!). A very hot oven ensures an even temperature after placing trays into oven and helps give a good oven spring.

Measure and mix together:
20 oz (4 c) whole wheat pastry flour
1 T + 1 t baking powder
1 t baking soda
1 T sugar
1 t salt

Stir together:
10 oz (1 1/4 c) milk
4 oz (1/2 c) whole milk yogurt

Cut into 4 pieces each:
2 sticks very cold unsalted butter

Scoop out about 2 cups of flour mixture into food processor. (Because that is what fits into my machine.) Process in 1 stick of butter until butter disappears with no chunks left. Transfer to mixer bowl or large bowl for hand mixing. Repeat with rest of flour and last stick of butter.

Mix in milk mixture with rubber scraper, pressing down as you mix. Or mix in mixer with dough hooks. Mix just until it forms a nice smooth ball. But do not overmix. Pat onto lightly buttered baking sheet and cut into squares then diagonals, making triangle scones.  Separate pieces for baking.  Brush tops with cream or milk and sprinkle with sugar.

Bake at convection bake 425* for 10-12 minutes depending on size.

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