Fresh Fruit Scones

BEFORE YOU START
Place a rack in the center of your oven. Preheat the oven to 350 F. Line a cookie sheet with parchment paper or aluminum foil.

TO MAKE THE SCONES
1. Cut the cold butter into ½-inch pieces. Keep refrigerated.
2. Place the oat flour in the bowl of a food processor. Add the all-purpose flour, baking powder, salt, and sugar, and pulse to combine. Add the chilled butter pieces and pulse until the size of medium peas.
4. Fold in your fruit to the flour mixture.
3. In a medium bowl, whisk together the heavy cream and egg until smooth. Fold the flour mixture into the egg mixture to combine: the dough should hold together. Don’t overmix.
4. Turn the dough out onto a lightly floured work surface and pat into a flattened round disk measuring 7 inches across. Using a sharp knife, cut the disk (pie style) into 12 even triangles. Place at least two inches apart on the prepared cookie sheet.
5. For the glaze: Brush the scones with the 4 tablespoons heavy cream and sprinkle with the 2 tablespoons sugar.
6. Bake for 30 minutes, or until lightly golden. Remove to a wire rack to cool.

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. Defrost still wrapped at room temperature. Unwrap and warm in a 350 F oven for 10 minutes before serving.

NOTE
If the fruit you are using is very juicy, freeze it for approximately one hour. I like to use blueberries, but peaches, strawberries, blackberries, raspberries would all work fine.