📖 Instructions

1. Get started by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper; this prevents sticking and makes cleanup so much easier.
2. In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt. Ensure everything is evenly distributed so that the scones rise properly and have a consistent flavor. It's a bummer when one bite is overwhelmingly salty!
3. Cut the cold butter into small cubes. Add the butter to the flour mixture and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized; this creates pockets of fat that will give the scones a flaky texture. This is important, don't skip it!
4. In a separate small mixing bowl, whisk together the milk, egg, and vanilla extract. Make sure the egg is well beaten for a smooth batter.
5. Add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in tough scones. I hate tough scones!
6. Gently fold in the chopped strawberries and dried apricots. Distribute them evenly throughout the dough.
7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick disc. I like using a round cookie cutter for uniform scones, but cutting them into triangles works just as well and gives them a rustic look.
8. Use a 2-inch cookie cutter to cut out the scones. Place the scones onto the prepared baking sheet, leaving a little space between each one. Gather the dough scraps, gently pat them out again, and cut out more scones. Keep in mind these won't rise as well, but they'll still taste yummy.
9. Brush the tops of the scones with a little extra milk or cream. This gives them a beautiful golden-brown color. Sprinkle with a little extra oat flour for a rustic touch.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them; ovens can vary, and you don't want to end up with burnt bottoms.
11. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm and enjoy with your favorite spread, like clotted cream or jam. I've been having them with homemade blackberry jam, what a treat!