• Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.
• In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.
• Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.
• In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.
• Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.

Glaze

• In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
• Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
• While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.