Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined.

In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together.

Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm.