Raspberry Scones

These only turned out okay and I'm not sure why.  I've never made scones before so maybe the batter was supposed to be as runny as it was but it didn't hold together to even cut them out.  So I just did like drop biscuits and they turned out okay.  The flavor was good, they just looked weird.

1 1/4 cups all purpose flour, plus extra for work surface
3/4 cup whole wheat flour
1 Tb granulated sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup low fat milk, plus 2 tsp divided
3 Tb canola oil
1 egg
3/4 cup fresh raspberries (I used frozen)
1/2 cup powdered sugar

Heat oven to 400 degrees and spray baking sheet.  Mix flours, sugar, baking powder, and salt.  Combine 1/2 cup milk, oil, and egg then pour liquid mixture into dry mixture.  Add berries.

Smear flour on cutting board and turn dough onto it.  Pat into an 8 inch circle.  Score into 8 wedges, cutting halfway.  Bake 20 minutes; finish cutting wedges and place on wire rack.

Mix powdered sugar and 2 tsp milk.  Drizzle over scones.  Serve.

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