In a medium bowl, combine flour, oats, sugar, baking powder, salt and cinnamon.
Add butter and use either a pastry blender, a fork or your fingers to break the butter into small pea- size pieces.
Measure and whisk buttermilk/cream, egg and vanilla into a small bowl. Then slowly add to the flour mixture, and including walnuts and cranberries, then mix together until combined. The dough should be moist.
Turn the dough onto a lightly floured surface and gently gather the dough together to form a ball. If the dough is too sticky, add a little bit of flour to your hands. Press the dough into an 8 inch disc and 1/2 inch thickness, then cut into 8 wedges. Place the wedges on a baking sheet lined with parchment paper. Allow the scones to rest in the refrigerate for about 15 minutes.
Preheat oven to 400°F. Sprinkle the scones with the topping mixture. Bake for 20-25 minutes, or until the edges are golden brown. Cool on a cooling rack.
Maple Butter: whip together butter, maple syrup and salt.
Serve warm with Maple Butter. Enjoy!
