In a food processor with the metal blade attachment, pulse flour, oats, baking powder, cinnamon, and salt to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and place in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
In a medium mixing bowl, whisk together heavy cream, maple syrup, eggs, maple extract, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until just blended.
Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little. If the dough is too dry, add 1 tablespoon of heavy cream.
✏️Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
Remove the maple scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.