In a large mixing bowl, whisk together the flours, oats, pecans, baking powder, soda, salt, and brown sugar.

Use a pastry cutter to cut in the butter till it is pea sized.

Add the buttermilk and maple flavoring and stir lightly just till flour is moistened. If you need to, you can add a couple more teaspoons of buttermilk. Don't overwork the dough.

Dump dough onto a lightly sprayed or floured counter top. Press together, then cut into 2 pieces.

Press each section into a 6" circle. Cut in 8 wedges and place on lightly greased or lined cookie sheets.

Bake at 375° for 18-20 minutes or till lightly browned. Cool for 5 minutes, then drizzle with glaze.

Stir together glaze ingredients in a small bowl, adding milk as needed. Drizzle over scones.