1-Preheat the oven to 375°F. Whisk together 2 ½ cups flour, ½ cup quick oats, ¼ cup brown sugar, 1 tablespoon baking powder, and ¾ teaspoon fine salt in a large bowl.

2-Cut in 4 tablespoons of cold unsalted butter, cut into ¼-inch cubes, using a fork, pastry cutter, or your fingers until the mixture resembles coarse sand.

3-Add 1 cup heavy cream and ½ cup pure maple syrup, stirring until just combined to form a sticky, shaggy dough. Be gentle here to keep the scones tender.

4-Place parchment paper on the counter and secure it with a few drops of water to keep it steady. Scatter about ¼ cup oats on the parchment, then turn out the dough onto it.

5-Sprinkle more oats on top to prevent sticking, and pat the dough into a round about 1 inch thick. Cut into 8 wedges, slightly separating each slice, then transfer the parchment with the dough onto a baking sheet.

6-Bake for 20 to 25 minutes, or until golden. Let the scones cool completely before adding the icing.

7-For the icing, whisk together 1 cup confectioners’ sugar, 2 tablespoons pure maple syrup, 2 tablespoons heavy cream or milk, and a small pinch of fine salt until smooth. Add more cream or milk if needed for the right consistency, then drizzle over the cooled scones.