Preheat oven to 400℉. Line a baking sheet with parchment paper.

Pour the one cup of heavy cream in a small bowl and place in the freezer for about 10 minutes, while getting the rest of the recipe together.

Whisk together the flour, sugar, baking powder, salt and pecans in a large bowl.

Once the heavy cream has chilled for 10 minutes, pour the melted butter into it and stir with a fork until small clumps form.

Add the wet mixture to the dry mixture and stir until everything is just combined. Do not over mix.

Dump the dough onto a floured work surface and shape into a flat circle, about 1 1/2 – 2 inches thick. (If dough is too wet knead a few times over, working in some flour)

Cut the dough into 6 equal pie shapes. Place them a few inches apart on a parchment lined baking sheet. Brush them with some heavy cream.

Bake for 15-20 minutes or until the bottom edges start to brown. Set aside to cool.

Place maple syrup, half and half, butter and brown sugar in a small sauce pan over medium-low heat and whisk continuously until melted.

Once melted, removed from heat, add powdered sugar and vanilla to a thick glaze that still falls off the whisk in a smooth stream. (If the glaze is too thin, add more powdered sugar. If it is too thick, add more cream.)

Pour the glaze over the top of the scones to cover the top. Place a whole pecan in the center, if desired.