3 cups all-purpose white flour (or half white/half wheat)
4 cups rolled oats (old-fashioned or quick)*
½ cup packed brown sugar

2 tbsp granulated sugar (for tops)
2 tbsp + 2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
2 eggs
2 sticks butter, melted
2/3 cup + 1/3 cup half-and-half (for tops)

1 tsp vanilla extract

Stir together dry ingredients. Whisk wet ingredients until thoroughly blended. Add to flour mixture and stir until combined; fold in fruit carefully (if using). Turn onto flat surface and pat into ¾” rectangle; use pizza cutter to cut into small rectangles, then cut each rectangle diagonally into two triangles. Lift carefully with small spatula or spreader onto baking sheet(s) or stone(s) (place close together, scones will not spread and this will help them rise). Brush with half-and-half and sprinkle with granulated sugar. Bake at 425° for 10-12 minutes, swapping positions halfway through if using two sheets or stones and baking on separate racks. Move to cooling rack. Serve with butter, honey, jam, and/or clotted cream.

*Note: old-fashioned oats will create an earthy texture; quick oats will lend to a more traditional moist texture. For best results, do not use steel-cut (Irish or Scottish) oats.