½ cup (1 stick) butter, cold, cut into small ½ inch pieces
⅓ cup heavy cream
½ cup maple syrup
1 large egg
1 teaspoon vanilla
Glaze:
1 cup confectioners’ sugar
3 tablespoons maple syrup
1 tablespoon water
¼ teaspoon vanilla
Instructions
To make the scones:
Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick baking sheet.
In a mixing bowl, stir together the flour, oats, baking powder, baking soda, salt, and pecans. Add the butter pieces and using a pastry cutter, mix in butter until butter is incorporated a little but but still in large pea-sized chunks.
In a small bowl, whisk together remaining scone ingredients. Pour over the flour and butter mixture and stir until dough comes together. Dough will be wet.
Using a ¼ cup measuring cup, drop dough by large, rounded scoops onto prepared baking pan. Baking in preheated oven for 30-35 minutes, until scones are set and beginning to lightly brown. Remove from oven and let cool until still warm but not hot.
To make the glaze:
While the scones are cooling, whisk together glaze ingredients in a small bowl until smooth. If glaze is too thick (should be a little thick but still able to pour over scones), add a little bit more water to thin. When scones are mostly cooled, brush glaze over the tops evenly. Serve or store in an airtight container for 2-3 days.