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Preheat oven to 350 degrees.
In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use 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 cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about ¾ inch thick. Cut into 8 equal wedges.
Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden.
Remove from the oven and allow to cool completely.
Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.