If you use frozen berries, do not thaw them before using.
Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a food processor fitted with the steel blade attachment, combine the flour, brown sugar, baking powder, baking soda, and salt. Pulse to mix well. Add the butter and pulse again briefly, until the mixture looks coarse and the largest lumps of butter are no bigger than a pea.
In a large bowl, stir together the half-and-half and vanilla. Add the flour mixture and the rolled oats, and stir until just combined. The dough will be thick and sticky. Add the berries, and stir briefly to mix. [When I use blackberries in particular, I find that it’s difficult to stir them into the dough without crushing them, overworking the dough, and turning the whole mixture purple. My solution is to only stir a little, and then move on to the next step. As you scoop the dough onto the baking sheets, you can use your fingers to press any errant berries into the mounds of dough.]
Using a 1/3-cup measuring cup, scoop the dough into mounds, arranging them 3 inches apart on the prepared baking sheets. Garnish the tops with rolled oats and Turbinado sugar.
Bake for 24 to 27 minutes, or until the center of the scones feels firm to the touch.
Note: Wrapped in plastic wrap or stored in an airtight container, these keep beautifully at room temperature for 4 or 5 days. Warm in a toaster oven before eating.
Yield: 12 scones