- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/4 cup granulted sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 1/3 cup currants
- 1/3 cup golden raisins
- 1/2 cup dried cranberries
- 1 cup milk
- 1 large egg beaten
Preheat oven to 375°. Line a baking sheet with parchment paper. Place the dried fruits in a bowl. Cover the fruit with hot water. Let the fruit soak and soften 30 minutes, and then drain well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 cup sugar, baking powder, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Gently mix in milk and fruit until a loose dough forms, and then turn on to a floured surface.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured surface.
Cut dough into a 1 1/2 inch thick disc. With a floured knife, cut the disc into 10 to 12 equal sized wedges and place them on the baking sheet.
Sprinkle with 1 tablespoon sugar or brush the tops of the scones with the beaten egg; bake at 375° for 18-20 minutes or until golden. Serve warm.