How to Make It
Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with non-stick spray. In a large bowl, whisk all purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt. Add raisins and fennel seed and whisk to combine. Add butter and, using your fingers, work into the flour until mostly sandy with a few small pea-sized pieces of butter remaining.
Make a well in the flour mixture, add milk, and, using a fork, stir until evenly combined (dough will be sticky). Transfer the dough to prepared baking sheet and shape into a 8–9” circle. Use a sharp knife to cut an X on top of dough and sprinkle with a little more sugar (about 1 tablespoon). Bake until golden and scone sounds hollow when tapped with your finger, 45–50 minutes. Let cool slightly before cutting into wedges.