Maple Oat Pecan Scones / Jill Silverman Hough

Ingredients

• 2 cups rolled oats
• 1 2/3 cups all-purpose flour, plus more for the work surface
• 1 1/2 cups whole wheat flour
• 1 cup packed light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
• 1 1/3 cups buttermilk (see below)
• 1 cup chopped pecans, toasted
• For the icing
• 2 cups powdered sugar
• 2 tablespoons butter, melted
• 2 tablespoons milk
• 1 tablespoon pure maple syrup
• 1/2 teaspoon maple extract