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1
Position oven rack in the center of the oven; preheat to 350.
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2
Using a stand mixer fitted with the paddle attachment, mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds, or until combined.
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3
Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
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4
In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed.
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5
On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together; it will be fairly wet.
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6
Remove the bowl from the mixer stand.
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7
With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough.
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8
Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart.
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9
Bake for about 40 minutes, or until the scones are golden brown on top.
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10
Transfer to a wire rack to cool for 30 minutes.
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11
Glaze-while the scones are cooling, in a small bowl, whisk together the powdered sugar, maple syrup, and enough water to make a smooth, pourable glaze.
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12
You should have about 1/2 cup.
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13
When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.
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14
The scones taste better on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
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15
If you keep them for longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
