• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, oats, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
• Make a well in the center and add in buttermilk and vanilla extract. Mix with a large spoon until a dough forms and comes together – it will be sticky! Just make sure your hands are floured and so is your work surface. Pat the dough into a 1 1/2-inch thick square. Slice the square into 12 smaller squares. Brush each with some heavy cream, then place the scones on a baking sheet and bake for 10 to 12 minutes. Top with the glaze and oatmeal before serving.

maple glaze

• Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it’s too thick, whisk in more syrup or half and half, 1 teaspoon at a time. Drizzle on scones!

oatmeal crisp

• Melt the butter in a saucepan over medium heat. Whisk in the sugar and let it start to bubble. Stir in the oats and cinnamon with a spatula, coating the oats well. Cook, stirring often, for 3 to 4 minutes, while the oats toast and the sugar caramelizes. Place the oats on a piece of parchment paper and let them cool completely. Break pieces apart and sprinkle on top of the scones.