Strawberry Rhubarb Scones

Difficulty: easy Prep Time: 10 Total Time: 20
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, small dice
2/3 cup 1% - 2% milk
1 egg, beaten
1 cup rhubarb, medium dice
1 cup strawberries, large dice
2 tbsp 1% - 2% milk

Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or fork or your fingers, cut cold butter into the flour until consistency is coarse like small peas.
In a small bowl beat together the milk and egg. Add it to the flour mixture and combine with a spoon or floured hands until you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured surface and gently fold the fruit into the dough with your hands. Keep dusting hands and dough with flour as needed while you work. Flatten the dough into a circle about 8-10 inches around. Use a floured knife to cut dough into 6-8 wedges. Lay wedges on parchment-lined sheet a couple inches apart to make room for them to expand. Dip a pastry brush in milk and use it to brush the tops of the scones.
Bake for 10 minutes, until tops are slightly golden.