These golden-brown scones are surprisingly healthy (for a scone, that is). While most recipes use a whole stick of butter, this one cuts that in half and relies on non-fat Greek yogurt to create a scone that's just as tender and moist as the real deal, only with far less fat. (Plus, they actually taste delicious, health benefits aside.)
Using a food processor, process the oats into a coarse flour.
In a large bowl, stir together the ground oats, flour, brown sugar, baking power and salt. Cut in the cold butter with a pastry cutter or two knives, working until the mixture resembles coarse crumbs. Stir in strawberries.
In a small bowl, whisk together the egg, yogurt, milk and vanilla until smooth. Add to the dry ingredients and stir until just barely combined.
Turn the dough out onto a clean surface and gently knead 5-6 times until you have a soft, stiff dough (don't worry if the strawberries get a little smooshed in the process - that's normal). Carefully shape into a 1" thick round.
Cut the dough into 8 equally-sized wedges. Transfer to the prepared baking sheet. Brush tops lightly with remaining 1 tbsp milk, then sprinkle with demerara and oats.
Bake scones in preheated oven for 20-25 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/thank-you-berry-much-strawberry-oat-scones/