Ready in 30 minutes
Adapted from a recipe in the Joy of Cooking. You can make a lot of variations: blueberry and nutmeg, raisin and cinnamon, dried cranberry and lemon zest (or just dried cranberry). The dried cranberry and lemon zest is our favorite.
Preheat oven to 450F.
Whisk flour, sugar, baking powder and salt together in a large bowl. Stir in oats and cranberries. In a separate bowl, whisk together the egg, butter, milk and lemon zest if using. Add all at once to the dry ingredients. Mix until the dry ingredients are just moistened. Transfer to a lightly floured surface and pat the dough into an 8 inch round about 3/4 inch thick. Sprinkle with cinnamon sugar. Cut into 8 wedges and place on a baking sheet at least 1/2 inch apart. Bake until browned, about 10-12 minutes.
Add cinnamon and/or nutmeg for a spiced scone.