1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. In a medium bowl, combine both flours, salt, baking powder, and 3 Tbsp. of thesugar. Stir together with a fork or an electric mixer on low. Add ginger and lemon zest and stir until well distributed. Add cubes of butter. Mix using an electric mixer on medium or a pastry blender until mixture is the texture of rough cornmeal, with a few small bits of butter throughout.
3. Add lemon juice and 1/2 cup of the buttermilk and stir on low or with a woodenspoon just until the mixture comes together in a clump or ball. Divide dough into two balls and flatten each into a disk. Place disks on prepared baking sheet and flatten further using your hands or a rolling pin until each disk is about 6 inches across. Cut each disk into 6 equal triangles. Move triangles apart so they're not touching.
4. Brush the surface of each scone with 1/2 tsp. of the remaining buttermilk. Sprinkle the surface of each with 1/4 tsp. of the remaining sugar. Bake at 400 degrees F for 16 to 18 minutes, until surface is pale gold. Remove and cool on a wire rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2009