Preheat the oven to 375 degrees. Line a large baking sheet with parchment or a silicone baking mat. Set aside.

In a blender or food processor, combine all purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt.

Add diced cold butter to mixer and pulse until the butter is incorporated and looks like coarse crumbs. {You can do this by hand, too, but I find it easier to give it a quick blitz.}

Transfer flour mixture to a medium bowl. Add ham, cheese, and dill weed and toss together.

In a small bowl, whisk together Greek yogurt, egg, and Dijon mustard until smooth. Pour into the dry mixture and mix together until just moistened. {Don't overmix.}

Scoop mixture out onto a lightly floured surface. {It will be crumbly.} Knead it a few times {5-6} until it starts to come together and hold it's shape. Try not to over-knead it or you'll get tough scones.

Pat the mixture into a large disk about ¾ of an inch thick. Using a biscuit cutter, cut out scones and place onto prepared baking sheet. Alternatively, you can cut it into wedges. {Optional: Brush a little half and half or cream on the tops to help the tops glisten.}

Bake for about 20-22 minutes or until golden brown on top and around the edges.

Cool a bit on a wire baking rack. Serve nice & warm!