Maple Nut Scones with Cappuccino Glaze

In a food processor, grind the oats into a flour (fine crumbs). Stir in the salt, baking powder and flour. Add the maple syrup and butter and mix. In a separate dish, beat together the half-and-half, egg and maple extract. Stir the egg mixture into the flour mixture and then gently fold in the pecans. Roll out onto a lightly floured surface into a rectangle about 1 inch thick. Cut long strips through the dough and then cut each of these strips into squares (2″). Cut the squares in half diagonally to make triangles.

Bake the scones on a baking sheet lined with parchment paper at 425ºF for 10-12 minutes, until lightly browned. Allow to cool on wire racks. Once cool, drizzle with the cappuccino glaze and allow to harden before serving.

For the glaze:
Whisk together the instant coffee, water, vanilla and salt until the coffee granules are completely dissolved. Slowly whisk in the half-and-half and powdered sugar and mix until smooth. Pour into a small plastic bag and snip the corner off the bag. Drizzle the scones and allow to harden before serving.