Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon.

Cut in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized bits. Stir in the chopped pecans.

In a separate bowl, whisk together the heavy cream, egg, maple syrup, maple extract, and vanilla.

Pour the wet ingredients into the dry and stir gently until just combined. Add extra cream a tablespoon at a time if the dough is too dry.

Turn the dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges.

Place wedges on the baking sheet 2 inches apart. Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

Whisk together the powdered sugar, maple syrup, and maple extract, adding milk until thick but pourable. Drizzle over cooled scones and let set 10 minutes before serving.