*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, stir together 1 1/2 cups all-purpose and the whole wheat flours, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until mixture is the consistency of course cornmeal. Stir in cherries, cranberries, and blueberries. Set aside.
In a small bowl, stir together egg, buttermilk, orange peel, and vanilla.
Make a well in center of flour mixture and pour in buttermilk mixture. Using a fork, stir just until flour mixture is moistened. (Do not over mix.) Turn dough onto a lightly floured surface and knead 10 to 12 times with floured hands. Place dough on sprayed baking sheet.
Sprinkle with as much of the 3 teaspoons of flour as necessary, and pat into a 9-inch round. Cut through to form 8 wedges, but leave in a circle. Brush the beaten egg white over the tops of the wedges with a pastry brush.
Bake at 350 degrees F for 20 to 25 minutes or until golden brown and cooked through.
Remove from oven and re-cut wedges. Cool scones on baking sheet for 5 minutes. Remove scones from baking sheet and cool on wire rack.
Glaze: In a small bowl, stir together powdered sugar, orange juice-water mixture, and orange extract. Stir in enough of the water to make a desired drizzling consistency. Drizzle glaze over cooled scones.