In a large bowl, whisk together the cake flour, all-purpose flour, white whole-wheat flour, oatmeal, baking powder, granulated sugar, brown sugar, cinnamon and sea salt.
In a medium bowl, whisk together the cream, maple syrup and eggs. Set aside.
Sprinkle your 16 pieces of cold, cut butter over the flour mixture. Using a pastry blender, two forks or your hands, work the butter into the flour until the butter is the size of peas. If you're using the pecans, sprinkle them over the top of the flour-butter mixture. Drizzle the cream mixture on top of the flour and, using a fork, start to stir until a ball begins to form.
Heavily flour your hands and lightly flour a cutting board (or whatever surface you're going to use). Dump the scone dough onto the floured cutting board. It should be a loose ball at this point. Separate the dough into four equal-sized balls.Pat each dough ball into a flattened disc, about 1-inch thick. It's important that the sides of the disc are 90 degree angles.Cover a baking sheet with parchment paper. Give it a light dusting with flour and put the scone discs on the baking sheet. Put the maple oat scones in the freezer for 15-30 minutes.
Preheat your oven to 400 degrees F and move an oven rack to the top third of the oven, about six inches from the top of the oven.Pull the scones out of the freezer and using a very sharp knife (I use my bread knife) cut each disc into four scones, so that you have 16 scones total. Do not use a see-saw action when cutting your scones. Place the maple oat scones on a parchment-covered baking sheet. Make sure you leave 2 healthy inches between each scone. Bake for 16 minutes. Once out of the oven, let rest for about 10-15 minutes in a draft-free area.