Cranberry Apricot Scones

2 cups white flour
1 1 /2 cups whole wheat flour
1 1 /4 Tbsp. baking powder

1 /2 lb. butter at room temperature
1 /2 cup sugar
4 eggs
3/4 cups buttermilk

1 /2 cup dried cranberries
1 /2 cup dried apricots (chopped)

Mix flour and baking powder, set aside. Beat butter in mixer until creamy, add sugar and beat until pale and fluffy. Beat in eggs one at a time. Add flour mixture alternately with buttermilk. Mix until blended. Fold in cranberries and apricots.

Using an ice-cream scoop place scones on an ungreased cookie sheet. Bake at 350 degrees for about 15 minutes until toasty brown. Cool on a wire rack.

Makes 15 small scones

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