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Heat oven to 425 degrees F. Spray cookie sheet with non-stick cooking spray.
In large bowl, combine flour, oats, ¼ cup sugar, baking powder, and salt. Mix well.
Cut in butter using pastry blender or two forks until mixture resembles coarse crumbs.
In small bowl, whisk together the milk, egg, and vanilla extract.
Add mixture to dry ingredients and mix until just combined.
In small bowl, combine remaining 2 tbsp sugar with pecans a cinnamon, mix well.
Sprinkle cinnamon mixture evenly over dough gently stirring to swirl cinnamon mixture, not fully blending in.
Drop dough by ¼ cupfuls about 2 inches apart on prepared baking sheet.
Bake in preheated oven for about 11-13 minutes,or until golden brown. Allow to cool slightly.
In small bowl, combine the powdered sugar and milk or orange juice until smooth consistency is reached. Drizzle on top of warm scones. Enjoy!