Preheat oven to 425 degrees F (220 degrees C).
Chop the Pecans (1/2 cup). Cook and crumble the Bacon (8 slice). Chill Butter (6 tablespoon).
In a stand mixer, mix together All-Purpose Flour (2 cup), Brown Sugar (1/2 cup), Ground Cinnamon (1 teaspoon), and Baking Powder (2 teaspoon). Cut up Butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl, beet the Egg (1) and mix with the Milk (1/2 cup) until blended. Add this to flour mixture along with the Bourbon (2 tablespoon). Add Quick Cooking Oats (1/2 cup), bacon, and Pecans. Mix on low until fully incorporated.
With a large scoop, place dough onto a greased cookie sheet. Brush the tops and sides of each scone with milk before placing in oven. Bake 13 minutes. Remove from oven and transfer to cooling rack.
Flor glaze, whisk together Powdered Confectioners Sugar (1 cup), Milk (2 tablespoon), and Maple Essence (1 teaspoon) until smooth. Move cooled scones to wax paper and brush with glaze (to taste). Let glaze dry.
Melt Semi-Sweet Chocolate Chips (3/4 cup) according to package instructions. Then, using a fork or Ziploc bag with tip cut off, drizzle each scone with chocolate. Allow the chocolate to set and enjoy!