• Mix together flour, oat flour, brown sugar, baking powder, salt, and baking soda.
• Cut your stick of butter into small cubes. Use a pastry cutter to cut the butter into the flour until small pieces form. Stir in chocolate chips.
• Use a fork to mix in the vanilla and almost all the yogurt, reserving a little in case the dough needs it. Mix only as much as needed for ingredients to be moistened. Although a little leftover dry mixture is fine, add more yogurt (or milk) 1 tablespoon at a time, if the mixture doesn't stick together.
• Divide the dough into 2 balls and turn out onto a lightly floured surface. (If the dough is sticky, use extra flour on your work surface.) Knead the dough 6-7 times by folding it in half; this is how I usually work the tiny bit of dry ingredients into the dough.
• Pat the dough into discs about 6 inches wide and 1 inch tall. Pat 1 ½ tablespoons of brown sugar onto the top of each disc, then cut each disc into 8 wedges.
• Separate the wedges and place on a parchment- or silicone mat-lined baking sheet. Bake at 375F for 14-18 minutes, until golden brown along the edges. A toothpick inserted into the scone (but not a chocolate chip) will come out clean, but the scones will be soft if pressed.

Make Ahead

• Shape, top scone dough with brown sugar, and cut. Separate wedges of dough and freeze. Place frozen scones in a freezer bag; store for 1-2 months.
• Bake the frozen scones from frozen at 375F for 16-20 minutes.