2 3/4 c.flour
1/2 c. oats, ground in a food processor or blender
1/3 c. sugar
2 T. baking powder (yes, that is 2 T.)
1/4 tsp. salt
2 sticks (1 c.) cold butter, cut into cubes
1/2 c. pecans,finely chopped
3/4 c. heavy cream
1 tsp. maple extract
5 c. powdered sugar
1/4 c. whole milk
2 T. melted butter
2 T. strong coffee
2 tsp.maple extract
Preheat oven to 350 degrees.
In large bowl, combine flour, ground oats, sugar, baking powder and salt. Stir to combine. Add butter pieces and use a pastry blender 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 tsp. maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball, it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of T of extra cream and work it in.
Turn this dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8 inch circle about 3/4 inch thick. Cut into 8 equal wedges. Transfer to a greased baking sheet and bake for 20-24 mins. or until puffy and set and just barely golden. (Shouldn't have much color on them at all) Remove from oven and allow to cool completely.
Combine all the icing ingredients .Make sure it is thick but still pourable. Drizzle a very generous amount on each one then sprinkle on a few more chopped pecans. Allow icing to set completely and serve.