Toast 1 and 1/2 cups of oatmeal for 10 minutes in 350 degree oven and then add 1/2 cup of pecans and toast for an additional 5 minutes.

Combine 1 and 1/2 cups of cake flour, 2 tsp. of baking powder and 1/2 tsp. kosher salt in a medium size bowl.

Grate your frozen butter, using only your fingertips to hold the sticks. You want to make sure that your palms don't warm up the butter. This is critical!

Now toss the frozen, grated butter into the flour mixture and toss until the butter is coated. Add your COOLED oatmeal and pecans to your flour mixture.

In another small bowl, whisk 1 beaten egg with 1/2 cup of cold heavy whipping cream, 1/4 cup of pure maple syrup and 1 tsp. of vanilla extract.

Add the wet ingredients to the dry and combine with a knife. This will help to ensure that you don't overwork the dough. It should be wet and sticky.

Spray a mini scone pan with baking spray and fill each well with the dough. If you don't have a scone pan, feel free to shape the mixture into a round 8 inch disk and cut into wedges. Now place the scones into the fridge to ensure that the butter is still chilled.

Remove from the fridge after about 10 minutes and brush the tops with 2 T. of melted butter and then 2 T. of whipping cream.

Bake in a 400 degree oven for 13-17 minutes. They should be just barely browned.

Allow them to cool for about 10 minutes in the pan before transferring them to a cooling rack.

Make the glaze by combining 1 cup of powdered sugar with 1/4 cup of maple syrup, 1 tsp. vanilla and 2 T. melted butter. You should end with something rather thick but still pourable. Now drizzle until your heart's content! Say grace and enjoy!