Instructions

1. Preheat oven to 400. Line a baking sheet with parchment paper. Set aside.
2. In a mini food processor or spice grinder, process the oats until it becomes a fine flour.
3. In a large mixing bowl, whisk together the oat flour, pastry flour, sugar, baking powder, baking soda, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs.
4. In a small mixing bowl, whisk together the egg, yogurt, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined. Use a spatula to gently fold in strawberries.
5. Transfer dough to a well-floured surface and form two circles about 1/2″ thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1″ between each.
6. Use a pastry brush to lightly brush scones with yogurt. Bake 12-15 minutes, until golden brown around the edges.