Preheat oven to 400F. Line a baking sheet with parchment.
Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumb texture.
In a large bowl, mix together the whole wheat flour, AP flour, oats, coconut sugar, baking powder, and salt.
In a medium bowl, whisk together the milk, vanilla, and egg until smooth.
Add the chilled grated butter into the flour mix and use your hands to mix it in with the flour. If any large chunks remain, break them up with your fingers. You want little chunks of butter to remain!
Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined. The flour won’t completely mix in, so use your hands to do a final mix to try and incorporate any flour at the bottom. Add the strawberries and use your hands to mix them in. They don’t mix in super easily, so just do your best to evenly distribute them!
Use floured hands to shape into one large or 2 small balls (for large or mini scones). Incorporate any bits of dough at the bottom (if a few strawberries fall to the bottom, you can press them on top later). Transfer to a floured counter or cutting board. If making mini scones, press each ball into 5-inch discs. If making regular sized scones, flatten into one 8-inch disc (the dough will be a bit sticky, so sprinkle flour onto your hands to prevent sticking). Use a sharp knife to cut each round into 6 mini scones or 12 large scones.
Transfer to the baking sheet (if it’s sticking to the counter, use a spatula to help release them) and bake for 20 minutes or until deeply golden brown on the top and bottom. Let cool for at least 20 minutes.
Top with whipped cream and strawberries.