Preheat oven to 425 degrees F (220 degrees C). Spray a cookie sheet with non-stick cooking spray.
In large bowl, combine flour, rolled oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In another small bowl, combine remaining 2 tablespoons granulated sugar with the toasted chopped pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on prepared cookie sheet.
Bake scones for 11-13 minutes or until golden brown. Remove to wire rack and let cool for 5 minutes.
In a small bowl, combine confectioners' sugar and enough orange juice for desired glaze consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
Makes 12 scones.
Date: October 21, 2002