Step 1

For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.

Step 2

Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.

Step 3

In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater).

Step 4

Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans.

Step 5

Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.

Step 6

Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream.

Step 7

Bake in preheated oven until golden, about 13 - 15 minutes.

Step 8

Cool on a wire rack slightly then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container once cool.

Step 9

For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.