Mix flour, sugar, baking powder and salt.  Cut in shortening and softened butter with a fork or pastry blender until it resembles coarse crumbs.

Mix in oats.  Add milk and stir just until dry ingredients are moistened.

Divide dough in half and on a lightly floured surface knead just 6o to 7 times.  Pat in circle about 3/4 inch thick.  Cut each round into 8 pie wedges.  Place the rounds onto a parchment lined baking sheet.  Brush tops with heavy cream and sprinkle with coarse sugar.   Bake in preheated 375° for 15 minutes or until lightly brown.

Please note that if using a gluten free flour blend the scones may require a longer bake time.