Place oats on a large cookie sheet with sides. Bake at 375 degrees for 7-9 minutes or until lightly browned. Place pan on a wire rack, let cool to room temperature. Set aside about 2 tablespoons of the oats.

In a small bowl, whisk together milk, cream and egg, set aside 1 tablespoon for glazing. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut butter into dry ingredients with a pastry cutter, then add all but 2 Tbsp of the oats. Gently stir in milk mixture.

Sprinkle 1 tablespoon of oats on a counter, top with dough, and press into 7” circle. Cut in 8 pieces.

Brush tops of scones with reserved milk glaze and sprinkle with sugar. Press the remaining 1 Tbsp of oats onto the tops of the scones.

Bake 450° for 11-14 minutes or till golden brown.