Preheat oven to 400 degrees. Line a baking sheet with parchment paper

In a large bowl, whisk together dry ingredients – both flours, sugar, baking powder, baking soda, and salt. Dice up the butter, add to the dry ingredients and using a pastry blender or two forks, work the butter into the flour mixture until the chunks of butter are about the size of peas.

In a smaller bowl, whisk together one egg and buttermilk. Add to the dry ingredients mixing with a wooden spoon or rubber spatula just until crumbly.

Gently stir in blackberries in with the dry ingredients.

On a lightly floured surface, knead dough a few times until it comes together. Form into an 8-inch circle. Cut into 8 pie wedge shapes. Place scones on the prepared pan placed about 2 inches apart.

Whisk another egg in a small bowl and brush the tops of the scones with it. Sprinkle with turbinado sugar.

Bake for 15 to 20 minutes or until a light golden brown.