-
1
For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
-
2
In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt.
-
3
Stir to combine.
-
4
Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
-
5
Stir in the chopped pecans.
-
6
Whisk together the cream, maple extract and egg in a small bowl.
-
7
Pour into the flour mixture, stirring gently until it all comes together.
-
8
(The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.)
-
9
If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
-
10
Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick.
-
11
Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
-
12
Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes.
-
13
(They shouldn't have much color on them at all.)
-
14
Allow to cool completely.
-
15
For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl.
-
16
Make sure the icing's thick but still pourable.
-
17
Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans.
-
18
Allow the icing to set completely, then serve.
-
19
The scones will keep nice and fresh for days in a plastic zipper bag.
