Heat oven to 425°F.

Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.

Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

In small bowl, combine milk, egg and vanilla; blend well.

Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.

In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.

Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)

Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown.

Remove to wire rack; cool 5 minutes.

In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.

Drizzle over top of warm scones.

Serve warm.