Preheat oven to 350 degrees. Line baking sheet with a silicon baking sheet or with parchment paper.
In a large bowl, combine the dry ingredients: flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use your clean hands or a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
Stir in the chopped pecans.
Whisk together the wet ingrdients: cream, egg, and 1 teaspoon maple extract.
Pour into flour mixture, stirring gently with wooden spoon, until it all comes together. The mixture will not come together into a ball like bread dough would. It should be in a few big clumps with some crumbs in the bowl. If it is too crumbly and will not come together at all, simply add a couple of tablespoons (one at a time) of extra cream and work it in.
Turn the scone dough out onto a floured surface and using your hands press into a 7-inch circle about 3/4 inch thick.
Cut into 8 equal wedges.
Transfer to your prepared baking sheet and bake for 20-24 minutes, or until poufy and set and just barely golden. You won't see that much color on the tops of the scones.
Remove from the oven and allow to cool completely before glazing.