Preheat oven to 425°F.
Line baking sheet with parchment paper. In bowl combine
flour, oats, baking powder, salt, baking soda, and 2 Tbsp.
of sugar (and lemon/orange zest, if using). Stir together
briefly. Using electric mixer on low, add butter and mix
until crumbly. Slowly add buttermilk, then fold in berries,
mixing gently. On well-floured work surface, turn out dough
and knead together gently 8–10 times (with floured
hands). Pat into 8-inch circle about 3/4-inch thick. Using
a floured spatula, cut straight down through dough to make
8 wedges. Don’t saw or drag the spatula. Transfer
wedges to the baking sheet, keeping them separate. Bake
for 18 to 20 minutes, until just starting to brown evenly.
Remove and cool on wire racks. Makes 8 scones.
Shortcut: Use a scone mix and add 1-1/2
cups mixed fresh berries.