Preheat the oven to 425F and line a large baking sheet with parchment paper.

In a large bowl, combine whole wheat flour with brown sugar, baking powder, and salt.

Add in the cold butter, cut into pieces, and work it into the flour with two forks and then your hands until small crumbles form.

Add in the cottage cheese and pure vanilla extract. Stir with a spatula and start kneading the dough with your hands at the end,

Then add in the blueberries and fold them in while avoiding squishing them.

Sprinkle some flour on a surface and transfer the dough. Roll the dough with a rolling pin until it’s about 1 inch thick into a circle.

Cut with a knife into 8 triangles. Place each scone on the baking sheet, spacing them out evenly.

In a small bowl, whisk the egg. Then brush the scones with the egg and bake in the oven for 20 minutes until golden brown.

Remove from the oven, let them cool down a little bit, and eat them warm.