Glazed Maple-Pecan Oatmeal Scones

1 1/2 C. rolled oats
1/2 C. chopped pecans
1/4 C. milk
1/4 C. heavy cream
1/4 C. maple syrup
1 large egg
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. table salt
10 Tbsp. unsalted butter, cut into 1/2 inch pieces
3 Tbsp. maple syrup
1/2 C. powdered sugar
Preheat oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly borwned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12 to 14 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Dus work surface with half of reserved oats, trun dough out onto work surface, and dust top with remaining oats. Gently put into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing pieces about 2inches apart. Brush surfaces with reserved milk/egg/syrup mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
When scones are cooled, whisk maple syrup and confecitoners's sugar until combined; drizzle glaze over scones.