2 C. whole wheat flour
2 C. all purpose flour
1/4 C. granulated sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1/4 C. butter
1 C. raisins, currants or chopped dates
1 egg
1 C. buttermilk

Mix the dry ingredients together in a large bowl. Cut in butter with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk.

Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches apart on a baking sheet.