1 cup butter, softened
1 cup vegetable oil
6 cinnamon sticks
1 1/4 cups rolled oats
1 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon dried sage
4 teaspoons vanilla extract
Beat butter, oil, oats, brown sugar, and whole wheat flour in medium bowl until smooth. Beat in baking powder and sage. Fold oats and sour cream into butter mixture; pour over wet scones.
Bake in preheated oven for 40 to 50 minutes, until almost crispy. Cool completely on wire rack.
In a large bowl, stir together cinnamon sticks, oats, wheat flour, baking powder, sage, vanilla, and gluten-free mixture until well blended. Serve immediately.