Preheat oven to 425 degrees. Lightly grease two baking sheets.
In a large bowl, mix oats, flour, baking powder, salt, and cinnamon. Cut in chilled butter with pastry blender. Add shredded apple and mix to distribute. Stir in half-and-half, maple syrup, and egg; mix just until incorporated--don't over mix. Dough will be fairly sticky but should hold it's shape (add a more flour if needed), for a biscuit textured scone, you might add 1/2 c more flour.
Turn dough onto a floured board and pat into a circle about a 1/2 inch in thickness. In a small bowl, mix together the 1/4 c sugar and 1/4 tsp cinnamon. Brush the top with the 2 T of melted butter, as needed, and sprinkle with cinnamon sugar mixture. Cut into 12 wedges and place on baking sheets at least 1 inch apart.