Recipe adapted from Cooking Al[a] Mel.
1 cup rolled oats (not instant)
7 1/8 ounces (~1 1/2 cups) all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 1/2 tablespoons cold butter, cubed
1/4 cup real maple syrup
1/2 cup half-and-half
2 teaspoons maple extract
2/3 cup pecans, finely chopped
1 teaspoon instant coffee
1/2 teaspoon water
1/4 teaspoon vanilla
1 tablespoon half-and-half
2 ounces (~1/2 cup) powdered sugar
Using a food processor, grind the oats until they resemble a flour. Transfer to a large mixing bowl, and add the flour, salt, baking powder, and butter. Next, combine the maple syrup, egg, half-and-half, and extract, and fold into the dry ingredients. Stir until combined, making sure not to over mix. Lastly, fold in the pecans. The mixture will be very dense and sticky. Preheat oven to 425° F.
On a lightly floured surface, roll out dough until 1 inch thick. Cut into 2-inch squares, and then cut each square in half diagonally. Transfer to a cookie sheet and bake for 10-12 minutes, or until golden brown. Let cool on cooling rack for at least 15 minutes. While cooling, combine the instant coffee, water, vanilla, half-and-half, and powdered sugar in a medium sized mixing bowl until a uniform consistency is reached. Once scones are cooled, drizzle the glaze on top.