Fruited wheaten scones

2 cups whole wheat flour
2 cups all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup margarine
1 cup raisins, currants or chopped dates
1 egg
1 cup buttermilk

Mix the dry ingredients together in a large bowl. Cut in margarine with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes.