Preheat oven to 425°F (220°C).

In a medium bowl, stir together all-purpose flour, whole wheat flour, quick oats, sugar, baking powder, cream of tartar, and salt until well blended.

In a separate bowl, combine melted coconut oil, milk, and egg.

Add the wet ingredients to the dry ingredients and mix until just moistened. Do not overmix.

Stir in raisins or currants.

Turn the dough out onto a lightly floured surface.

Form the dough into an 8-inch circle.

Cut the circle into 8-12 wedges.

Place the wedges on a greased cookie sheet.

Bake for 12-15 minutes, or until lightly golden brown.

Serve warm with butter, preserves, or honey.