2 3/4 cups all-purpose flour, plus additional for dusting board
1/2 cup old-fashioned oats, ground fine
1/3 cup granulated sugar or Maple Sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 sticks cold unsalted butter, cut into cubes
1/2 cup pecans, finely chopped, plus more for sprinkling
3/4 cup heavy cream, plus more if needed
1 teaspoon maple extract
1 large egg
5 cups powdered sugar
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons strong brewed coffee
2 teaspoons maple extract
For the scones:
Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs or pulse in food processor until incorporated. Stir in the chopped pecans.
Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring until it all comes together or pulsing in food processor until large clumps form. If it is overly crumbly and will not come together and you may add a couple of tablespoons of cream one at a time and work it in until the dough comes together.
Turn the dough out onto a floured surface and use your hands to press it into a 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges.
Transfer to the prepared baking sheet and bake until just barely golden, 20 to 24 minutes. Allow to cool completely.
For the icing:
Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still can be easily poured. Drizzle a generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans.
Allow the icing to set completely, then serve.
Store scones in a single layer in a plastic zipper bag for up to 3 days or wrap individually and freeze for up to 30 days.