paraphrased from America's Test Kitchen---the best. Sorry it took so long.
1 1/2 cups old fashioned rolled oats (ATK says it's all right to use the quick-cooking kind, but I think they tend to make a drier, less delicate scone)
1/2 cup pecans, coarsely chopped
1/4 cup whole milk
1/4 cup heavy cream
1/3 cup maple syrup, pref. grade B
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons butter, cold, cut into little cubes
1/2 cup powdered sugar
3 tablespoons maple syrup
1/2-1 teaspoon instant espresso (you can also use coffee, but I like the extra bitterness of the espresso with the powdered sugar)
Preheat your oven to 375 and when it's ready, spread your oats and pecans on a baking sheet (I like to line with parchment paper for ease of transfer) and toast for about ten minutes, until they smell toasted.
Turn the oven up to 450 and line a baking sheet with parchment.
Whisk together the cream, milk, egg and maple syrup. Stir the dry ingredients together. Use your thumb and first two fingers to rub the butter into the dry ingredients, stirring and tossing with your hands to distribute the butter evenly. Put the bowl in the freezer for about ten minutes, in case the heat of your hand softened the butter--you want it to be cold for that nice short texture.
Gently stir the dry ingredients into the butter mixture (I like to use a fork--really be gentle here--too much mixing will give you a tough scone).
Pat gently into a square, and cut out 8 triangles.
Arrange on your parchment and bake until golden and fragrant, and fairly firm at the touch of a finger. Let cool.
Meanwhile, whisk together the glaze ingredients. Drizzle or paint the glaze on the finished scones.
Let me know if you have any questions, or if you'd like any other recipes.