Whisk together flours, baking powder, baking soda, sugar, and salt in a medium bowl.
Combine buttermilk, egg, brown Truvia (or brown sugar), lemon juice, lemon zest, and vanilla in a liquid measuring cup. Beat with a fork.
Add cold butter (cubed or grated) to the bowl of dry ingredients. Drizzle chilled canola oil over the top. Using a pastry cutter, work the fats into the dry ingredients until the mixture is crumb-like.
Make an indentation in the center of the flour-fat mixture. Beat the wet ingredients briefly with a fork and pour them into the center. Add the berries. Using the fork or a spatula, mix everything together quickly, making a sticky dough. Be careful not to overmix.
Dump the dough out onto a prepared baking sheet. Shape into a circle, 8-10 inches in diameter. The dough might remind you of a drop biscuit and it will look like a large, thick pancake.
Bake in the center of the oven for about 18 minutes, rotating the baking sheet midway through the cooking time. Start checking for doneness after 15 minutes.The edges will be browned and the scone will be golden in other spots. A toothpick inserted in the middle should come out clean.
Let the scone cool for 5 minutes. While the scone is cooling, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over the top of the scone and cut int 8 wedges using a serrated knife.
♦The other easy substitution is butter for the canola oil. Use 1/4 cup of very cold butter instead of half butter and half canola oil. Alternatively, it's possible to make an acceptable scone by leaving out the butter entirely. Simply add 1/4 cup of canola oil with the liquid ingredients. This is quicker, easier, and possibly, healthier than cutting in butter plus oil.🧈 That said, butter does improve the flavor and texture of the scones as does keeping the ingredients very cold. ♦Blackberry Scones taste best when eaten on the day they are baked. To save any extra scones, wrap them individually in wax paper. Then, place them inside a large plastic zip-top bag and freeze.In case you do not have a pastry cutter, I include a link to this inexpensive piece of baking equipment. Sometimes, it's just not worth getting your food processor dirty!
A pastry cutter makes quick work of combining your flour and fat. Credit: Jani H. Leuschel
A pastry cutter is perfect in this type of situation. It also spares the cold butter from the warmth of your hands, keeping the chill in the dough as long as possible.YOU SHOULD KNOW THAT I do not count calories from the glaze in the final nutritional tally. This is because I use a confectioner's sugar substitute with minimal calories (Swerve or Truvia). These sweeteners are made from erythritol and/or stevia and are less likely to cause digestive upset than artificial sweeteners.