Sift together whole wheat flour, self-raising flour, salt and baking powder together.
Add sugar and mix well.
In a bowl take heavy cream. Add vanilla essence. Mix well.
Add cream to the sifted mixture.
Mix it gently with a spatula.
Add milk to it and mix gently and just get the flour together.
Dust the surface with some flour and take the flour mixture on it. Bring the dough gentlty together like a ball. Do not over knead the mixture. It will inhibit in rising of scone while baking and thus result in dense scones.
Gently pat and spread the mixture to form a rectangle.
Now fold in from edge to center from one side. We are laminating the dough. It is like we do for making puff pastry sheets or croissant. lamination of dough will help in getting good flaky layers.
Fold similarly from the other edge to the center. Again press and spread the mixture to form a rectangle and repeat the process of folding the edges to center as above. Repeat this for one more time. Folding the edges helps into getting layered and flaky scones.
Now after folding two - three times, pat and press gently to form a rectangle of 2 inch thickness.
With the help of cutter or small round bottle cut the scones. Rub the cutter with flour before cutting. The cutter should not be twisted while cutting. This again inhibits in rising of the scones.
Place the scones in the baking tray lined with baking paper. Brush the top with cream or milk. or cream and milk mixture.
Bake the scones @ 190 C for 20-22 minutes or till golden.
Remove the scones and let them cool.
Serve the scones with jam and whipped cream and tea or coffee. Slit the scone from middle and put jam and cream over it and have it.