Preheat oven to 425˚F.
Line a baking sheet with parchment paper or Silpat and set aside.
In a large mixing bowl combine flour, oats, sugar, baking powder, cinnamon and salt; whisk until completely incorporated.
Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
Make a well in the center and pour in the creamer, yogurt, and vanilla.
Using a wooden spoon, combine all the ingredients just until the dough comes together.
Transfer the dough onto a lightly floured surface; flour your hands and knead the dough five times.
Shape the dough into a disk and cut it into 8 wedges.
Transfer all the wedges to the baking sheet, leaving about 1-inch space between each scone.
Bake the scones for 15 to 18 minutes, or until golden brown.
Remove from oven and let cool for 2 minutes, and then transfer the scones to a wire rack.