These would do well with some grated lemon or orange zest, or leave out the sugar and add 1/4 cup grated Parmesan cheese for cheese scones.
Makes: Makes 8 biscuits.
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar (optional)
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup olive or canola oil
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don't thaw them)
1Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
2Put the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.
3Add the milk and berries and stir gently just until the dough is combined.
4Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.
5Bake for about 20 minutes, until golden. Serve warm. Wrap well and freeze any you don’t eat the same day.