Mix the flours, oats, salt, baking powder and cinnamon together thoroughly. Stir in the sugar and mix well.

Cut the butter in with a pastry cutter or your fingers (food processor would be okay too) until the mixture resembles small crumbs. Add the half & half and stir well. I used the full amount, but you might want to start with just ¾ cup to make sure the dough is still firm enough to handle. Dough should be soft, but not so soft that you can’t shape it into a circle.

Dump though dough out onto a piece of parchment paper and shape it into an 8 inch circle a little less than an inch thick. Wetting your hands lightly very will help with this part. Score the dough into 6 triangles but don’t separate them yet. Put the circle of triangles on a plate and freeze for a few hours or until stiff. When stiff, separate the triangles and put in a freezer bag.

When you are ready to bake the scones, remove from the bag and set on a baking sheet. Preheat oven to 375 degrees F. Rub scones with a mixture of egg and milk if desired or just brush with some half half. You can also sprinkle the tops with cinnamon sugar if you like.

Bake for 20 minutes.