Here’s a recipe that became a favorite the first time I made it. I modified it from the original version to make it wheat free and lighter on the sugar. Feel free to add in your favorite fruit such as blueberries, chopped apples, or dried cranberries.
Heat oven to 375 degrees F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon; blend well. Using pastry blender or fork, cut in the butter until mixture is crumbly. Add milk all at once, stirring just until moistened.
On floured surface, gently knead dough five or six times. Place on greased cookie sheet; press into 6-inch circle, about 1-inch thick. Brush top of dough with melted butter and in a small bowl combine sugar and cinnamon; sprinkle over top. Cut down into 8 wedges.
Bake for 15 to 20 minutes or until golden brown.
Adapted by JoAnne Usdavin from Pillsbury: The Complete Book of Baking. Viking Adult, copyright 1993.