Preheat oven to 375. Lightly grease a large baking sheet.
Put oats into blender or food processor and grind until almost fine.
Combine flour, ground oats, brown sugar, baking powder, and salt in a bowl.
Using a pastry blender, cut in butter until small and crumbly. Stir in pecans.
In a small bowl, whisk together cream, egg, and maple syrup. Add to dry ingredients. Mix gently until just combined. Do not knead or overwork the dough or else the scones will lose their tenderness.
Turn out onto work surface and pat into a circle, 1-1 1/2 inch thick. Cut into eight wedges and place wedges on baking sheet.
Bake 18-20 minutes.
Whisk cream, syrup, and maple extract together. Whisk in powdered sugar until smooth. Glaze should be just thin enough to make a thick drizzle over scones. If too thick, thin with a little more cream. If too thin, add a little more powdered sugar until right consistency is achieved.
Drizzle over warm scones and allow to firm up on cooling racks.