Preheat the oven to 450°. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor, combine the oat flour, whole wheat flour, sugar, baking powder, and salt. Pulse to blend. Add the butter cubes. Pulse until coarse crumbs are formed. Add the half and half and the lemon zest and pulse just until combined.
Transfer the dough to a lightly floured board. The dough will be sticky. Pat into a 1/2 inch circle. Cut the circle into 8 wedges. Transfer the wedges to the prepared baking sheet.
These shortcakes will spread depending on how warm your butter is. You may want to chill the wedges in the freezer for a short time before baking. Bake for 10 to 12 minutes or until gold brown. Cool on a wire rack.
Serve the shortcakes with berries and whipped cream.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 shortcake.