Here is the recipe from the Quick Fork Scone on the range.
1 ½ cups whole wheat pastry flour
¼ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
¼ cup butter
½ cup dried cranberries
2 teaspoons grated orange rind
½ cup buttermilk
1 large egg
1 tablespoon turbinado sugar
Preheat oven to 400 degrees. Mix flour, ¼ cup sugar, baking powder and salt in a bowl. Cut in butter until mix resembles coarse crumbs (a bladed pastry cutter works best). Stir in cranberries and orange zest.
In a small bowl mix buttermilk and egg. Add to dry ingredients, stirring until just moistened. Turn out onto a floured board and knead gently a few times (but not too much). Form into a large patty on an parchment or Silpat-lined cookie sheet. Score into 8 wedges with a knife. Do not actually try to move the dough.
Bake at 400 degrees for 15-25 minutes until golden. Separate and serve warm