Ingredients

• 1/2 cup Organic Thick Rolled Oats
• 1/2 cup Chopped Pecans
• 1 tsp Cinnamon
• 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1 Tbsp Baking Powder
• 1 tsp Kosher Salt
• 12 Tbsp Cold Butter cubed
• 1/4 cup Maple Syrup
• 1/2 cup Heavy Cream plus more for brushing tops
• 2 Eggs

• 1 cup Powdered Sugar
• 2 Tbsp Maple Syrup
• Pinch Salt
• 2-3 Tbsp Heavy Cream

Instructions

1. Preheat oven to 400°F.
2. In a small bowl, toss together oats, chopped pecans and cinnamon.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. With a pastry blender, cut in butter until pieces of butter around in about 1/4-inch pieces. Err on the side of under blending rather than over blending.
5. Whisk together maple syrup, heavy cream and eggs in a separate bowl and fold into flour mixture. Lastly, fold in oat pecan mixture until dough just comes together. It’s okay if there are scraggly bits at this point.
6. Dump dough onto a floured surface and dust top with flour. Shape into 6 x 12-inch rectangle.
7. Cut dough into eight 3-inch squares and place on parchment-lined baking sheet.
8. Brush tops lightly with heavy cream and bake for 20 minutes, rotating pan at 10-minute mark.
9. Whisk together powdered sugar, maple syrup and heavy cream until smooth (adjust with additional tablespoon of water if needed). Pour over scones and enjoy!