FOR THE SCONES:

1. Preheat oven to 400 degrees with rack positioned in center of the oven.  
2. If using fresh blueberries, wash berries and place on towel to dry.
3. Prepare baking sheet by lining with a Silpat or parchment paper.
4. In a large bowl, combine together the flour, whole-wheat flour, oat flour, oats,  baking powder, brown sugar and salt.  Whisk all ingredients together until well combined.
5. Cut butter into flour mixture with pastry blender, until mixture begins to look like coarse wet sand. 
6. In a small bowl or glass measuring cup, whisk together the buttermilk and 1/4 cup of maple syrup.
7. Place bowl into freezer for 10-15 minutes allowing the butter to firm up.
8. Fold blueberries into flour mixture and toss to combine.  
9. Make a well in the center of the flour mixture and pour wet ingredients into the center of bowl.
10. Using a spatula, gently fold the dry ingredients into the center just until the mixture begins to come together. 
11. Turn dough out onto a lightly floured work surface, and gently press dough together into a 1 inch thick rectangular log, about 12 inches long and 3 inches wide.   The key here is not to over handle dough, as it will result in tough scones.  Simply gather the dough, and mold into the log.
12. Flour the edge of a large sharp knife and cut the rectangle in half, making two small rectangles.
13. Cut each rectangle in half once more.  Then cut each half into quarters by cutting on an angle.  (See picture in post.)  Cutting in this manner will result in 8 pie shaped wedges.  
14. Place each scone wedge on the prepared baking sheet.
15. Brush the top of each scone with cream or whole milk and place in the center of oven.
16. Bake the scones until the tops are golden and firm to touch, about 20-25 minutes.  Meanwhile, prepare the Maple Glaze.
17. Using a spatula, carefully transfer the baked scones to a cooling rack.  This will keep them from sweating on the hot pan and becoming wet on the bottom.
18. Scones are best served when warm.  Transfer to a serving plate and drizzle with Maple Glaze, if desired.
19. The remaining scones will keep for up to a week if stored in a air tight container in the refrigerator.  Baked scones also freeze nicely.  To serve simply warm in a preheated oven for about 10-15 minutes. 

FOR THE GLAZE:

1. In a glass pyrex or bowl, melt the butter in microwave for about 20 seconds, until soft.
2. To the melted butter add the maple syrup, vanilla and confectioner’s sugar.  
3. Whisk together until mixture is smooth and lump free.  
4. Serve with scones.   
5. This glaze recipe makes 16 tablespoons.  
6. Any leftover glaze will keep for weeks in an air tight container when refrigerated.