PREPARE: Move the oven rack to the middle position and preheat the oven to 375˚F.
TOAST THE OATS AND NUTS: Line a cookie sheet with parchment and spread the oats and pecans in an even layer across the parchment. Cook in the preheated oven until lightly browned, about 8 minutes. Allow the oats to cool completely. If they are still warm, they will melt the butter and result in less flaky scones.
ADJUST THE OVEN AND SET ASIDE OATS: Raise the oven temperature to 450˚F. Once the oats and nuts have cooled completely reserve about 2 tablespoons for sprinkling on top of scones.
MIX WET INGREDIENTS: In a medium bowl, whisk the half and half, and egg together, reserving about 2 tablespoon to brush on the scones later.
PROCESS BUTTER AND DRY INGREDIENTS: In a food processor, add the flour, baking powder, brown sugar, cinnamon, and salt. Pulse a few times to combine, about 5-6. Sprinkle the butter in an even layer on top of the flour mixture. Process until the mixture has a sand like texture, 15-16 pulses.
MIX IN THE OATS: In a medium bowl combine the butter and flour mixture with the oats. Fold in the milk mixture using a wooden spoon or spatula.
FORM THE SCONES: Coat the dough generously with flour so that it is easier to handle. Turn the dough out onto the counter and gently pat the dough into (2) 6-inch circles about 1-2 inches thick. Sprinkle the circles with the reserves oats and nuts. Cut each circle into 8 wedges and place them on the prepared baking sheet.
BAKE: Brush with the reserved milk mixture. Bake until golden brown, about 15 minutes. Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely.
GLAZE: In a small bowl, combine the powdered sugar, milk and cinnamon. Use a fork to lightly drizzle the cooled scones with the glaze and allow to harden for 5-10 minutes.