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BEFORE YOU START Place a rack in the center of your oven.
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Preheat the oven to 350 F. Line a cookie sheet with parchment paper or aluminum foil.
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TO MAKE THE SCONES 1.
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Cut the cold butter into 1/2-inch pieces.
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Keep refrigerated.
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2.
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Place the oat flour in the bowl of a food processor.
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Add the all-purpose flour, baking powder, salt, and sugar, and pulse to combine.
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Add the chilled butter pieces and pulse until the size of medium peas.
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4.
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Fold in your fruit to the flour mixture.
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3.
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In a medium bowl, whisk together the heavy cream and egg until smooth.
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Fold the flour mixture into the egg mixture to combine: the dough should hold together.
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Dont overmix.
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4.
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Turn the dough out onto a lightly floured work surface and pat into a flattened round disk measuring 7 inches across.
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Using a sharp knife, cut the disk (pie style) into 12 even triangles.
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Place at least two inches apart on the prepared cookie sheet.
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5.
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For the glaze: Brush the scones with the 4 tablespoons heavy cream and sprinkle with the 2 tablespoons sugar.
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6.
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Bake for 30 minutes, or until lightly golden.
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Remove to a wire rack to cool.
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The scones are best eaten the day they are made, but can be frozen tightly wrapped in plastic wrap and then aluminum foil for up to 3 weeks.
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Defrost still wrapped at room temperature.
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Unwrap and warm in a 350 F oven for 10 minutes before serving.
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NOTE If the fruit you are using is very juicy, freeze it for approximately one hour.
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I like to use blueberries, but peaches, strawberries, blackberries, raspberries would all work fine.
