3 cups all purpose flour
1/3 cup packed brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh wild blueberries
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together to form a very moist dough.
Using 1/4-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. (I found these took much longer to get a nice golden brown, possibly an extra 5 minutes) Transfer scones to rack and cool slightly. Serve warm or at room temperature.