PREPARE THE SCONES: In a food processor, pulse flour, oats, sugar, salt, and baking powder to finely grind the oats. Add maple syrup and butter and pulse to blend.
In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.
Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges. Place the wedges on a baking sheet and bake for 13 to 15 minutes, or until light brown. Remove scones from oven to a wire rack. Let cool about 3 to 5 minutes.
PREPARE MAPLE GLAZE: Mix powdered sugar, maple extract, and water with a mixer until smooth. Spread over the scones and let set for about 15 minutes before serving.