1 cup white whole wheat flour

3/4 cup old-fashion rolled oats

1/3 cup oat bran

1/4 cup firmly packed light brown sugar

1 Tbsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

2/3 cup half-and-half or whole milk

2/3 cup mini cinnamon chips

For Topping:

1 Tbsp whole milk or half-and-half

2 Tbsp rolled oats

1 Tbsp light brown sugar

1/2 tsp cinnamon

2 Tbsp mini cinnamon chips

Instructions:

In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt.  Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas.  Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened.  Stir in mini cinnamon chips into the batter.

Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball.  Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter.  Cut the round into 6 wedges.  A pizza cutter works great to cut out the wedges.  Place the wedges 1 inch apart on a parchment lined baking sheet.

To top the wedges, brush them with the milk and sprinkle evenly with the cinnamon mixture.  Press down on the topping slightly once all wedges have been coated.