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Whole wheat scones
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| 2 1/2 cup | white flour |
| 1 1/2 cup | whole wheat flour |
| 1/4 cup | sugar |
| 1 1/2 Tbsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1 cup | butter |
| 1 1/2 cup | buttermilk, (or milk with 1 tsp lemon juice) |
1-2 cups raspberries (frozen or fresh), if frozen do not thaw; or any fruit for that matter (chopped peaches, blueberries, blackberries, etc)
Mix dry ingredients together. Melt butter and mix with warmed buttermilk. Add the berries to the dry ingredients and mix. Pour liquid mixture over dry mixture. Stir, but do not mix too thoroughly. Spoon in dollops onto lightly greased baking sheet or parchment paper covered baking sheet. Bake about 20 minutes at 375 F.
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