In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.

In the bowl of a food processor or a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.

Working quickly so that the butter stays cold, incorporate the butter pieces into the flour mixture, either by pulsing a few times (if using a food processor) or by hand with a pastry blender or fork, until the butter is the size of small peas. (You should still be able to see the pieces of butter and they they may not be uniform in size.) If using a food processor, transfer the mixture to a large mixing bowl.

Pour the buttermilk mixture over the flour mixture and stir with a fork just until the dough comes together (the dough will be sticky and wet.) With a spatula, gently fold the berries into the dough until barely distributed (about 8 turns of the spatula), being careful not to break the berries apart.

Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a 1 and 1/2 inch thick circle. Flour a 2-inch biscuit cutter and cut out the scones, or use an ice cream scoop to portion scones with about 1/4 cup batter in each. Arrange on the prepared baking sheet and bake for 20 minutes, until the tops are golden and firm. Transfer to a baking sheet to cool for 10 minutes, then serve warm.