1 ½ cups old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups all-purpose flour
1/3 cup sugar, plus 1 Tbs for sprinkling
2 tsp baking powder
½ tsp salt
10 Tbs cold unsalted butter, cut into ¼ inch cubes
Preheat oven to 375. Spread the oats on baking sheet and toast in the oven for 7-9 minutes. Oats will be fragrant and lightly brown. Cool while preparing rest of batter. Adjust oven to 450. Line a second baking sheet with parchment paper (of silpat). Set aside 2 Tbs of oats. Whisk the milk, cream and egg in measuring cup; remove 1 Tbs and set aside for glaze. In the work bowl of a food processor add flour, sugar, baking powder and salt. Process with the metal blade 4 – 6 1 second pulses. Scatter the cold butter cubes evenly over the dry ingredients and process with 12-14 1 second pulses. The mixture should resemble coarse cornmeal. Transfer the mixture to a medium bowl, stir in the cooled oats and fold in the liquid mixture until large clumps form. Gently knead the mixture in the bowl with you hands until a large ball forms.
Dust the work surface with half of the reserved oats, turn dough out onto the oats. Pat dough into 7 inch circle about 1 inch thick. Gently press remaining oats on top. Brush surface with 1 Tbs of liquid. Sprinkle with 1 Tbs of sugar. Cut dough into 8 wedges and place on parchment paper. Bake for 12-14 minutes until golden brown. Cool on wire rack until room temperature (30 minutes). Serve with favorite preserve or lemon curd.