Preheat oven to 400 degrees F. In a large bowl stir together the flour, sugar, baking powder, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in the 1/2 cup rolled oats and the pecans. Make a well in the center of the flour mixture; set aside.
In a small bowl combine eggs, 3 Tbsp. honey, and 2 Tbsp. milk. Add egg mixture to flour mixture all at once. Stir with a fork just until moistened. Knead dough slightly in bowl, then form dough in a ball (dough may be sticky).
Transfer dough to an ungreased baking sheet. With lightly floured hands, pat dough in an 8-inch circle. Cut circle in 8 wedges; do not separate wedges. In a small bowl stir together 1 tsp. honey and 1 tsp. milk; brush milk mixture on scones. Sprinkle with 2 Tbsp. oats.
Bake for 15 to 16 minutes, until golden brown. Cut through wedges. Serve warm. If desired, serve with jam, honey, or maple syrup.