Directions:

Combine flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Stir to blend.

Add cubed butter and use a pastry cutter to cut the butter into the flour until the butter is the size of large peas.

Make a well in the center of your dough and pour the buttermilk and vanilla into the center.

Using a large spoon or fork, gently stir the wet ingredients into the dry, until absorbed. Do not overmix. The dough will still be very crumbly.

Turn the dough out onto a floured workspace and knead or fold a few times with your hands until dough comes together.

On a parchment lined baking sheet, form the dough into a 7 inch disk and then cut into 6 wedges by cutting the disc in half and then each half circle into 3 triangles.

Bake in a 400 degree oven for 15 -20 minutes until golden brown.

Using a spoon, drizzle glaze very generously onto scones while still warm.

Top with Pancake and Syrup PEEPS.