1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. raisins and currants mixed
2 c. all-purpose flour (I prefer King Arthur)
1/4 tsp. salt
1 c. buttermilk
2 lg. eggs
2 tbsp. of sugar
4 oz. melted butter

Sift together the flours, baking powder, soda and salt. Add the raisins and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well.

Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or glass about 2 1/4 inches in diameter.

Bake scones on lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and jam or honey. Great with a hot cup of tea! Freeze well. Makes about 20 scones.