1 1/2 cups old-fashioned rolled oats or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour
1/3 cup sugar, plus 1 tbs for sprinkling
2 tsp baking powder
1/2 tsp salt
10 tbs cold unsalted butter, cut into 1/4 inch cubes
1. Pre-heat oven to 375, spread the oats on baking sheet and toast in the oven for 7 to 9 minutes. Oats will be fragrant and lightly brown. Cool while preparing the rest of the batter.
2. Adjust oven to 450 degrees, and line a second baking sheet with parchment paper. Set aside 2 tbs of oats, whisk the milk, cream and egg in a measuring cup. Remove 1 tbs and set aside for glaze.
3. In the work bowl of a food processor, add flour, sugar, baking powder and salt. Process with the metal blade for 4 to 6 one second pulses. Scatter the butter cubes evenly over the dry ingredients, and process with 12 to 14 one second pulses. The mixture should resemble coarse cornmeal.
4. 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 your hands until a large ball forms.
5. Dust the work surface with half 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 sugar.
6. Cut dough into 8 wedges and place on parchment paper. Bake for 12 to 14 minutes until golden brown. Cool on wire rack until room temperature. Serve with favorite preserve or lemon curd.