Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a small bowl, combine the toasted chopped pecans, firmly packed light brown sugar, and ground cinnamon.

In a large mixing bowl, whisk together the all-purpose flour, old-fashioned rolled oats, granulated sugar, baking powder, and salt.

Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk the milk, lightly beaten egg, and vanilla extract until well combined.

Pour the wet mixture into the dry ingredients, stirring gently until just combined.

Fold the cinnamon filling mixture into the scone dough, ensuring an even distribution.

Using a 1/4-cup measuring cup, drop scoops of dough onto the prepared baking sheet, leaving space between each.

Bake for 11-13 minutes, or until golden brown on top.

Let the scones cool on a wire rack for about 5 minutes before applying the glaze.