Preheat the oven to 400°F and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.

Add the cold butter and work it into the flour mixture using a pastry cutter or your fingertips until crumbly, with a few pea-sized pieces of butter remaining. Stir in the chopped pecans.

In a separate bowl, whisk together the heavy cream, egg, maple syrup, and vanilla extract. Pour into the dry ingredients and gently mix until a shaggy dough forms. Be careful not to overmix.

Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into an 8-inch circle, about ¾ to 1 inch thick.

Cut the dough into 8 wedges and arrange them on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with heavy cream.

Bake for 16–19 minutes, until the scones are lightly golden on top and around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

While the scones cool, whisk together the powdered sugar, maple syrup, vanilla, and 1 teaspoon of milk or cream. Add a little more milk or cream as needed until you have a thick but pourable glaze.

Drizzle the maple glaze over the slightly cooled scones and sprinkle with finely chopped pecans while the glaze is still wet. Allow the glaze to set before serving.