Cranberry Oat Scones

1 1/4 cup whole wheat flour
2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups rolled oats
1 cup dried chopped cranberries, apricots or raisins
10 ounces chilled butter, cut into ½-inch pieces
2/3 cup buttermilk
1 tablespoon heavy cream
1 tablespoon sugar

Line an 11-inch-by-17-inch baking sheet with parchment paper. Combine all dry ingredients (except 1 tablespoon sugar) with dried fruit of your choice in large mixing bowl or electric mixer.

Add the butter pieces and mix on medium-low speed until mix resembles coarse meal. Add buttermilk and mix until just combined. Turn out the dough onto a clean work surface.

With hands, quickly pat dough into a 16-inch-by-3 1/2-inch rectangle that is 1/2-inch thick. Score rectangle into 10 triangles. Cover with plastic wrap and freeze for at least 2 hours.

Heat oven to 350 degrees. Remove dough from freezer and cut into triangles where scored with a sharp knife. Place scones 2 inches apart on the prepared baking sheet.

Brush scones with the heavy cream and sprinkle with 1 tablespoon sugar. Bake until golden brown, about 30 minutes.