Preheat the oven to 400 F. Line two sheet pans with parchment.
In a large bowl, combine the flours, baking powder, sugar and salt. Whisk to mix. Use a grater to shred the oil or spread into the flour mixture, tossing to coat. Add the orange zest and creamer and stir just until almost mixed, then add dried fruit and gently mix until all the flour is incorporated.
Spread a little flour on the counter top and scrape the dough out onto the flour. Pat the dough to 1 inch thick and use a 2-inch round biscuit cutter to cut rounds. Transfer each to the baking sheets. Pat the scraps together and form with the biscuit cutter, place on the baking sheet.
Brush the tops with enough creamer to moisten, then sprinkle with Turbinado sugar.
Bake for 20 minutes, or until the tops are golden and the scones are firm when pressed. Transfer scones to a cooling rack and let cool to room temperature before storing in an airtight container.