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1
Preheat the oven to 425F. Grease a cookie sheet or rimmed jelly roll pan and dust with flour.
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2
In a medium-size bowl, combine the oats, flours, baking powder, salt, and brown sugar, blending with a fork until well mixed.
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3
Using the fork, mash the butter and the yogurt into the dry ingredients until very small lumps form; the flours will be the texture of meal.
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4
Add the egg to the milk in the measuring cup and--using that same fork--whisk them together until well blended. Stir into the dry ingredients, mixing well; the dough will be soft and moist. Let the mixture sit for 2-3 minutes to let the flours absorb the liquid ingredients.
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5
Stir in your add-ins, combining well until evenly distributed.
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6
Scrape the dough out onto the prepared baking sheet. Using that fork--or a clean hand dusted in flour--pat the dough into a rectangle about 1/4 inch thick; it will not cover the whole pan, but will be about an 8 x 12 inch shape.
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7
Using a butter knife dipped in flour, score the dough into 12 squares, and then divide each square into two triangles; don't worry about cutting all the way through the dough.
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8
Optional: if desired, prior to baking, brush the surface of the scones with another egg, or a few tablespoons of milk, and sprinkle raw sugar on top.
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9
Bake for 8 to 10 minutes, not more; the scones should be set but still pale. Using an offset spatula, divide the scones into pieces along the scoring lines and transfer to a plate. They are best warm but will keep for a day in a tightly covered container at room temperature.
