• Mix together flour, oats, brown sugar, baking powder, baking soda, and salt in a large bowl. (Be sure to break up clumps of brown sugar.) Use a pastry cutter or two knives to cut in the butter, until it resembles crumbs.
• Stir in cranberries and pecans. (Break up the cranberries if they clump together.)
• Stir in the buttermilk. Use a fork to toss the milk and crumbs together gently, until the mixture forms large clumps. Don't mix it too much. The dough will be crumbly and clumpy. This will be ok; don't add more liquid yet.
• Press the clumpy dough together with your hands, then turn it out onto a lightly floured surface. (If it won't stick together at this point, add another teaspoon or two of milk.) Divide the dough into two.
• Gently form each piece of dough into a flat round about 6 inches in diameter (1 inch tall).
• Sprinkle each round with sparkling sugar and press it in so it sticks. Use a bench scraper or knife to cut each round into 8 small wedges. (Press down on, rather than saw through, if possible; this will give you better rise when they bake.)
• Separate scones onto a parchment-lined baking sheet, leaving 1 inch of space between them.
• Bake at 375F for 17-20 minutes, until the scones are golden brown. A toothpick inserted in the center of a scone should come out clean, or with just a few crumbs.

Freezer Instructions

• After cutting the scones, place on a waxed paper or parchment-lined baking sheet. Crowd as closely as possible, but don't let them touch.
• Freeze until solid (at least a few hours, or overnight). Remove scones and store in a freezer-safe zipper bag, labeling it with baking time and temperature. Bake scones within a few months.
• Place frozen scones on a parchment-lined baking sheet and bake, without thawing, at 375F for 22-23 minutes, until golden brown.