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Preheat oven to 400 degrees. Line baking sheet with parchment paper.
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In the bowl of your food processor, pulse together flour, oats, sugar, salt, baking powder and soda.
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Add cold butter slices and pulse until small clumps form. Do not over mix.
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Add cream, vanilla, maple syrup, and egg, and pulse until just combined. Dough will be crumbly.
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Form dough into a large disk and slice into 6-8 wedges.
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Carefully separate wedges and place on baking sheet.
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Baste with heavy cream.
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Bake scones for 12 minutes or until the edges begin to turn golden.
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Cool completely before icing.
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To make the glaze, combine powdered sugar, extract, and milk, and mix until smooth.
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Top each cooled scone with 1 tablespoon of glaze then drizzle with white chocolate.
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Enjoy immediately or place in an airtight container in the fridge for up to two days.