Recipe: Rasberry Yogurt scones

I made these last night I have here added in what I did differently:
1 cup all purpose flour (I used bread flour becuase that is all i had)
pinch of salt
1 TLBS. baking powder
1 cup whole wheat flour (could use white flour instead)
3 TLBS margarine
3-4 TLBS light brown sugar
10 or so fresh rasberries (blot dry with paper towel)
6-8 oz. container of rasberry yogurt
2-3 TLBS milk (approx)(I used 1/2 & 1/2)
milk to glaze
1. Sift white flour, salt, and baking powder into a bowl, add whole wheat flour. Rub in the marg.until the mixture resembles bread crumbs (I'd cut it in with pastry blender)
2. Stir in the sugar, fruit then add the yogurt and enough milk to mix to a fairly soft dough. It is VERY SOFT
3. Flatten out the dough to about 3/4 inch thick and cut into rounds with a 1 3/4 " fluted cutter (or bisquit cutter)
4. place on a well floured baking sheet (or I did on my GREAT NO stick cookie sheets fine w/o flour)and brush the tops with milk
5. bake in preheated oven 425o for 15-18 min. til well risen and lightly browned. Cool on wire rack. serve split and buttered. ** or broken up with cream and raberries atop!
makes 10 or more , store up to 2 days or freeze, prep
time about 10 min.
from A&P creative cooling collection "Biscuits
& Cookies"