Preheat your oven to 400° F. Line a large baking sheet with parchment paper and set it aside.
In the bowl of your food processor with the blade attachment, combine the flour, oats, baking powder, salt, and baking soda. Add the cold butter and pulse about 8 to 12 times or until you have a coarse crumb.
In a small bowl, whisk together the buttermilk, maple syrup, egg, HoneyBell zest, and vanilla extract. Add this liquid mixture to your food processor and pulse about 8 to 12 times or until the dough has just barely come together. Do not over mix the dough. It should still be shaggy at this point.
Transfer the dough to a large bowl and use a wooden spoon to fold in the HoneyBell segments and chopped pecans. Turn the dough out onto a piece of parchment paper dusted with flour and use your hands (you can flour your hands to prevent the dough from sticking) to shape the dough into a round disk, flattening it so it's about 1-inch thick.
Using a round biscuit or cookie cutter, cut out circles and place them on your prepared baking sheet. Re-shape the dough scraps and continue cutting out circles until all the dough has been used up. A 2 3/4-inch biscuit cutter will yield 10 to 12 scones.
Sprinkle the tops of the scones with the granulated sugar, and then transfer the baking sheet to your oven and bake the scones for 17 to 18 minutes or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10 minutes before transferring them to a wire rack to continue cooling.
While the scones cool, stir together all the ingredients for the glaze in a small bowl. If you prefer a thinner glaze, you can add an additional 1 to 2 tablespoons of HoneyBell juice.
Drizzle the glaze over the cooled scones before serving.
These are best when enjoyed the day of baking. However, leftover scones can be stored in an airtight container at room temperature for one day and reheated gently before serving.