Maple Oat Pecan Scones

Preheat oven to 425°F and line a baking sheet with parchment paper. Pulse oats in a food processor until ground into a flour, about 1 to 2 minutes.

Whisk together ground oats, flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a large bowl.

Grate frozen butter on a box grater directly into the flour mixture. Use a pastry cutter to work butter in until the mixture resembles coarse meal. Stir in 2/3 cup of the chopped pecans.

In a small bowl, whisk together 1/2 cup heavy cream, egg, maple extract, and vanilla extract. Pour into the flour mixture and toss with a spatula until large clumps form. Gently knead until dough comes together.

Shape dough into an 8 1/2-inch round on a floured surface and cut into 8 wedges. Transfer to the prepared baking sheet and brush tops with remaining 1 tablespoon heavy cream.

Bake for 13 to 15 minutes until golden. Cool slightly on a wire rack.

For the glaze, whisk powdered sugar, 1 tablespoon cream, and 1 1/2 teaspoons maple extract until smooth. Drizzle over scones and sprinkle with remaining 1/3 cup pecans.