Stir together flour, baking soda, baking powder, salt, white and brown sugar. Cut in butter until coarse crumbs form. Stir in fruit; add buttermilk and work until dough holds together.
Transer dough to ungreased cookie sheet. Shape into 9" round. With floured knife, cut into 8 wedges. Allow 1/2" between wedges. Bake 22 to 28 minutes or until golden brown.
Optional Glaze; 2 cups sugar, 2 tbsp. butter, zest of 1 orange, 1/4 cup orange juice. Cook for 10 minutes; cool and brush on cooled scones.