[bananacake]

Whole Wheat Fruit Scones

time to make 50 min 20 min prep
2 cups whole wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar or sucanat
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter or margarine
1 3/4 cups low-fat buttermilk (sweetened yogurt also works well)
1 1/2 cups fresh fruit

Combine first five ingredients in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk or yogurt just until moistened; stir in fruit.
Turn onto floured surface and gently knead 10 times (I just knead it in the bowl).
Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 8-12 wedges, but do not separate.
Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.

These are authentic scones, which means they are not very sweet. If you like them a bit sweeter, use sweetened yogurt. I used lemon yogurt and raspberries - yum! You can also use a higher ratio of whole wheat flour.