2/3 cup whole wheat flour
1 1/3 cup white flour
2 T flax meal
1/2 t salt
1 T baking powder
4 heaping spoonfuls of sugar
grated zest from 1 lemon

mix all that together well.  cut in:

7 T butter

in a measuring cup, beat together:

1 jumbo egg
milk enough to make 3/4 cup with the egg

beat the egg+milk into the dry ingredients until thoroughly mixed.
take a small handful of dough in one hand, and a small handful of:

chopped fresh strawberries

in the other — press the strawberries into the dough and form a kind of ball/pocket.  Drop onto a buttered baking sheet.  Repeat with rest of dough and strawberries (this recipe used I’d say about 1 cup of chopped strawberries, but whatever — you can also use frozen fruit, other berries, etc. — I was just trying to make use of the quart of berries I had that were too old to be much good for eating straight).  Makes about 6-8 scones.

Bake at 425F for 15-16 minutes.  Glaze (if desired) with:

1 T lemon juice mixed with
4 T powdered sugar