Heat oven to 425° F. Lightly grease cookie sheet; set aside.
Combine flour, oats, sugar, baking powder and salt in a large bowl; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Combine milk, egg and vanilla in a small bowl; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Combine remaining 2 Tbsp granulated sugar with the pecans and cinnamon in a small bowl; mix well.
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)
Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Divide dough in half and roll or pat dough into 2 circles (about 8-inches in diameter). Cut each into 6 wedges.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
In small bowl, combine powdered sugar and enough milk or juice for desired consistency.
Drizzle over top of warm scones. Serve warm.Servings: 12 scones