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1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
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2. Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
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3. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
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4. Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
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5. Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.
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Advance preparation: These will keep for a couple of days at room temperature and freeze well.
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Nutritional information per serving: 186 calories; 4 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 16 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 234 milligrams sodium; 3 grams protein.
