SCONES: Sift the flour, baking powder, salt, nutmeg, cinnamon and white and brown sugars in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla extract and heavy cream. Stir the wet ingredients into the dry ingredients. Add the oats and mix until just combined.

Lay a piece of parchment paper on the counter and sprinkle with flour. Dump the dough on the parchment paper and press out into an 8-inch circle. Place scone dough in the refrigerator for at least 1-hour to chill.

Once chilled, cut into 8 pie shaped slices and transfer to a parchment paper lined cookie sheet or a scone pan sprayed with baking spray.

TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.

Bake scones in 375-degree oven for 25-27 minutes or until lightly golden brown on top. Remove baked scones from the oven (option to sprinkle cinnamon sugar over each scone right from the oven). Let scones set for several minutes on the baking sheet or scone pan, before transferring to a wire rack to finish cooling.