Maple, Oat and California Yogurt Scones

Prep: 35 minutes, plus time for dough to chill

Cook: 30 minutes, plus time for scones to cool

Makes: 12 small scones

Created in partnership with Ninja Foodi.

1. If using the Ninja Foodi Power Pitcher, install the stacked blade in the 72-ounce Power Pitcher. If using a food processor, fit it with a cutting blade. Place the oats, flours, baking powder, baking soda, and salt in the pitcher or food processor. For the Power Pitcher, use Manual Speed 1, select START/STOP, and blend until the oats are well chopped. For a food processor, pulse until the oats are well chopped.

2. For the Power Pitcher, swap out the stacked blade for the dough blade, add the butter, and install the lid. Use Manual Speed 1, select START/STOP, and blend until the butter is in pea-sized pieces. For a food processor, add the butter, install the lid, and pulse until the butter is in pea-sized pieces.

3. Add the yogurt and maple syrup and install the lid. For the Power Pitcher, use Manual Speed 1, select START/STOP, and blend until the mixture just comes together, 10 to 15 seconds. For a food processor, pulse until the mixture comes together.

4. Remove dough from pitcher or food processor to a lightly floured surface and gently knead a few times until the mixture comes together. Divide the dough in half and pat each half into a 1-inch-thick round. Sprinkle the pecans on top, pressing them into the dough. Wrap both rounds in plastic wrap and set aside in the refrigerator for 30 minutes.

5. If using the Ninja Foodi Smart XL Grill, remove the crisper basket and grill grate and close the hood. Select BAKE, set the temperature to 300°F, and set the time to 14 minutes. Select START/STOP to begin preheating. If using a conventional oven, preheat the oven to 375°F.

6. Meanwhile, cut each of the dough rounds into 6 wedges.

7. When the grill or oven is preheated, arrange half of scones evenly in the cooking pot or arrange all of scones on a parchment-lined baking sheet. Cook until lightly browned at the edges, 12 to 14 minutes in the grill or 22 to 25 minutes in the oven.

8. Repeat with remaining scones.

9. Once the scones are thoroughly cool, make the icing: In a medium bowl, combine the sugar, syrup, milk, and extract, if using. Add more sugar or milk, if needed, to make a thick but drizzly icing.

10. Drizzle the icing over the scones. Let the icing set before serving.