Combine the flours, pancake mix, sugar, baking powder and salt.

Gently add in the blueberries. Lightly toss to coat with flour mixture.

Temporarily place the flour mix in the freezer while preparing the wet ingredients.

In the bowl of a mixer, add milk, honey, maple syrup and softened cream cheese. Mix until just combined.

Next add in the eggs, vanilla and lemon juice and beat again for another minute until incorporated.

Remove the flour from the freezer. Make a well in the center and pour in the wet ingredients.

On a low speed, beat mix until it comes together, forming a somewhat sticky crumbly mixture. Remove from bowl onto lightly sprayed parchment paper or plastic wrap. Shape into a round circular disc and wrap, then return to the freezer for 30 minutes.

Preheat oven to 350 degrees.

Once chilled, remove scone dough from freezer. Press out the dough by hand if pliable into a parchment lined or lightly sprayed nonstick 9x9 inch round cake pan.

Bake initially for 30 minutes. Remove scones from oven and cut into 8 triangular pieces after cooling for 15 minutes. Return the scones back into the oven, increasing the temperature to 375 degrees, and bake for an additional 10 minutes. Once cooled, chill in the fridge to allow to further firm up and set. NOTE: These steps are necessary to help the scones bind firmly together due to the texture from using oat and almond flours over the traditional wheat flour or oats used for British scone recipes as well as that of white flour prevalently used for America based scones.