Cut butter into small pieces and put back in refrigerator to keep cold. Preheat oven to 375° F.

Combine flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Cut the cold butter into the dry ingredients using a pasty blender until mixture is crumbly (there will be small pea sized pieces of butter). Stir in the cinnamon chips. Add the ¾ cup of buttermilk and stir with a wooden spoon. Add 1 or 2 tablespoons more of buttermilk if it looks too dry. Some of it will still be a bit crumbly.

Transfer the mixture from the bowl to a lightly floured surface. It is okay for there to be some dry ingredients. Lightly knead until all the ingredients come together into a ball. Pat down to a circle about 8 inches wide. Cut into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper or a silpat. Brush scones with cream and sprinkle with cinnamon and turbinado sugar.

Bake for 21 to 24 minutes, until the edges are lightly browned. Transfer scones to a wire rack. Serve warm. Keep leftovers in an airtight container. Makes 8 large scones.