Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with pan spray.

Scones: In large bowl combine the flour, oat flour, brown sugar, baking powder, and salt, mixing well. Add the oil, milk, and rosemary, mixing with a fork until the dough comes together. 

Scoop the scone batter onto the prepared baking sheet. It should make about 11 scones. Using your thumb, make a fairly deep indentation on the top of each scone. Place a spoonful of jam in the indentation. Sprinkle the edges lightly with sugar. Repeat with remaining scones.

Bake the scones in the preheated oven for about 15-20 minutes, or until the tops are nicely golden brown. Let cool before eating.

*I prefer to weigh my flours for a more accurate outcome. If using dry measuring cups (not liquid), spoon your flours into the cups and level the top with a knife (being careful not to pack down the flours).