Raspberry-Blueberry Scones

1 C whole wheat flour
3 C unbleached all-purpose flour
1 C sugar (or less)
2T baking powder
1t baking soda
2 eggs
2 C buttermilk
2 pints frozen raspberries
1 pint frozen blueberries


Mix dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the frozen fruit so as not to break the raspberries and blueberries. If added when still frozen, they will remain whole and pretty and the dough will not stain. If thawed, roll the berries in flour before folding into the dough to keep them from staining. Bake at 350 for 35-40 minutes.