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Preheat oven to 400 degrees. In a large bowl, combine whole wheat flour, all-purpose flour, amaranth flour, sugar, baking powder, ginger, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.
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In a small bowl, combine eggs and buttermilk. Stir in cranberries. Add egg mixture all at once to flour mixture and stir just until moistened. Some of the dough may look dry. Turn out onto floured surface. Knead by gently pressing dough for 10-12 strokes or until nearly smooth. Pat or lightly roll dough into 8 inch circle. Lightly brush with additional buttermilk. Sprinkle with oats, pressing gently into dough. Cut dough into 12 wedges.
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