Preheat oven to 450°F; place oven rack in middle position of oven. Lightly oil a baking sheet, set aside.

Sift together the first 5 ingredients together (whole wheat pastry flour through baking soda). Add oatmeal and two sugars and mix. Cut in butter with pastry cutter, or with two knives using a scissors like motion. Continue processing until butter is incorporated and mixture resembles a coarse cornmeal.

Make a well in the center of flour mixture and add egg, vanilla and most of the milk. Scramble egg with milk then quickly mix all ingredients with a rubber spatula using a gentle folding motion to form a slightly wet dough. If dough proves to be stiff add remaining milk.

Turn dough out onto a floured work surface. Pat dough to a 1/2-inch thickness in a disk shape. Cut into 9 wedges and place on pan with 1/4-inch gap between each scone.

Bake 10-12 minutes, until scones are lightly browned. Serve hot.

Variation: Follow recipe above adding 1/2 cup hazelnut flour and 1/2 cup chopped hazelnuts just prior to the addition of milk and egg. Increase milk to 3/4 cup. Proceed with recipe as directed.