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Special Equipment: KitchenAid(R) Stand Mixer; KitchenAid(R) Sifter + Scale Attachment; Food processor; two large rimmed baking sheets; parchment paper; #12 scoop (80 ml/1/3 cup)
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Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. Place the scale lid on top. Weigh the 1 cup (8 oz) butter, cut it into small, cubes, place it in a small bowl, and freeze it while you weigh and prepare the other ingredients. Using the scale lid, weigh the oats (4 oz). Place the oats in a food processor and pulse to a medium-fine grind, 1 to 2 minutes. Set aside.
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Close the ingredient valve. Weigh the flour (12.75 oz), baking powder (0.56 oz), baking soda (0.21 oz), cinnamon (0.1 oz), and salt (0.16 oz) in the ingredient hopper, taring the scale between ingredients.
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On medium-low speed, open the ingredient valve, and sift the flour mixture into the mixer bowl. Turn off the mixer. Add the brown sugar and oats to the mixing bowl. Turn the mixer on medium-low speed to combine the dry ingredients. Stop the mixer and scatter the frozen, cubed butter over top. With the mixer on low speed, mix the dough just until the butter is the size of peas, about 3 minutes. Pour the buttermilk and vanilla in a slow steady stream. Stop the mixer once to scrape down the sides of the bowl. Mix 20 seconds longer to incorporate any scraggly bits.
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Turn the dough out on a lightly floured work surface. With your hands, form the dough in a round thick patty. Using a #12 scoop (80 ml/ 1/3 cup), scoop out 12 slightly rounded balls and drop onto two parchment-lined baking sheets - 6 scones per pan, spacing them evenly apart. Using the palms of your hands, gently shape the balls into 2 1/2-in/6.25-cm by 1-in/2.5-cm rounds. See Note below if you're using raspberry jam. Place the jammers in the freezer for 2 hours or overnight. The longer they chill, the better the shape they will hold. (At this point, the jammers can be wrapped tightly and frozen for up to 1 month.)
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Note: To make jammers with a center of jam, use your thumb to make a well in the center of each scone. Fill with your favorite jam, preferably a thick jam, such as raspberry or apricot. Use approximately 1 tablespoon of jam per jammer. Add the jam before you freeze the jammers, prior to baking.
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Position one oven rack in the center of the oven and a second rack in the lower third of the oven. Preheat the oven to 375u00b0F/190u00b0C/gas 5.
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Remove the scones from the freezer. Melt the 3 Tbs butter to coat the jammers. Combine the 1/3 cup sugar and 1/2 tsp cinnamon in a small bowl. Lift each jammer off the baking sheet, brush with the butter, and sprinkle the tops and sides generously with the cinnamon sugar. (Do this over a bowl rather than on the baking sheet to keep the parchment clean.)
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Bake the jammers until the tops are golden brown and the bottoms are firm to the touch, 25 to 30 minutes. Rotate pans and switch top-bottom halfway through baking time. Set the baking pan on a wire rack and cool the jammers for 10 minutes before serving. Jammers are best when served on the day they are baked.
