In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of light brown sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

Cut in ½ cup of cold, diced unsalted butter until the mixture resembles coarse crumbs. Stir in ¾ cup of chopped pecans.

Create a well in the center, pour in ½ cup of cold heavy whipping cream and mix gently until combined.

Transfer the dough onto a lightly floured surface and gently knead it until it holds together.

Form the dough into a 7-inch disk, cut into 8 triangles and refrigerate for at least 1 hour.

Preheat your oven to 400°F (200°C), prepare the egg wash using 1 egg and a splash of cream, brush over scones.

Bake for 18-20 minutes until golden brown, then cool on a wire rack.

Prepare the glaze by combining ½ cup brown sugar, ¼ cup cream, and 2 tablespoons butter in a saucepan, bring to boil.

Remove from heat, stir in ½ teaspoon vanilla, whisk in 1 cup powdered sugar and ½ teaspoon cinnamon until smooth.

Drizzle the glaze over cooled scones, sprinkle with additional chopped pecans if desired.