Preheat oven to 400 degrees F.

In a small saucepan, brown the butter over medium high heat. If you are unfamiliar how to do this, I've created a step by step tutorial. If you don't feel like browning it, you can just melt and cool the butter, or use softened butter.

In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.

In a small bowl, combined greek yogurt, vanilla, butter, and egg white. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.

Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 wedges and barely separate.

To make the topping, combine sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 15-20 minutes or until top of the scones are lightly golden brown.