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Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.
In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, and lemon zest. Stir in the milk and flax egg. Using clean hands, work the butter into the mixture until a dough forms. Gently fold the berries into the dough. Scoop ⅓ cup balls of dough and roll into balls. You may need to cover some of the berries with small bits of dough to help them stay in the scones. Place on the prepared cookie sheet and press to flatten to just slightly. Bake for 15 minutes or until golden brown. Dust with powdered sugar if desired.
*To make a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water. Let sit for 5 minutes until thickened.