Sift the flours, salt, and baking powder together in a large bowl, then stir in the sugar. Rub in the butter with the tips of your fingers or in a food processor.
Make a well in the dry ingredients and add the milk. Mix together with a spatula or a fork until a soft dough is formed. If the dough seems dry, add more milk a tablespoon at a time. Fold the chopped nuts and cranberries into the dough.
Knead lightly to form a ball. Roll out the dough on a floured surface into a thick disc about 1¼ inches high. Place disk on a lightly floured cookie sheet. Cut into 8 wedges and separate to give the scones room to swell and rise.
Bake for 10-15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or homemade compote.
Eat all sweet, sugary treats in moderation.
If whole wheat pastry flour is not available, then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier baked good.