Blackberry Buttermilk Scones

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

Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium bowl. With two knives or a pastry blender, work butter into the flour mixture until it resembles a coarse meal with some butter chunks the size of peas.

Whisk buttermilk and 1 egg in a small bowl. Stir into the dry ingredients, mixing with a rubber spatula until crumbly. Gently stir in blackberries. (Don't worry if some of them break.)

Transfer the dough to a lightly floured work surface. Knead a few times until it just comes together. Form into an 8-inch circle. Cut into 8 rounds with a biscuit cutter or cut into 8 equal portions and form into rough disks with your hands. Place the scones on the prepared pan. Whisk the remaining egg in a small bowl and brush the tops of the scones with it. Sprinkle with turbinado sugar, if using.

Bake the scones until light golden brown, 15 to 20 minutes. Cool at least 10 minutes before serving.