Raspberry Scone Cookies

• 1 1/ 2 cups all-purpose flour
• 1/ 2 cup whole wheat flour
• 1/ 2 cup sugar
• 2 teaspoons baking powder
• 1/ 2 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1 cup heavy cream
• 2 cups fresh raspberries, washed and dried
• sugar for sprinkling on top

Preheat the oven to 375º F (190º C). Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture looks like coarse crumbs. Stir in cream. Gently fold in berries. Drop spoonfuls of dough onto prepared cookie sheet. Bake18-22 minutes or until golden brown.