Cranberry Whole Wheat Scones

Preheat oven to 400 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ginger, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

In a small bowl, beat egg slightly then stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).

Turn out the dough onto a floured surface. Knead dough until nearly smooth, about 10 to 12 strokes. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk and sprinkle with oats, pressing gently into dough. Cut into 12 wedges.

Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light browned. Serve warm.