Mix the flour, baking powder and salt in the bowl of a stand mixer or by hand in a bowl. Set aside.

Whisk the heavy cream, egg and vanilla together. Set aside.

Start the mixer on low and add the cubed the cold butter. Turn the mixer to medium speed and mix until butter is in  small pieces within the flour. Do not overmix.

Add the heavy cream-egg mixture to the dry ingredients on low speed. Next, add in 1/2 of the maple syrup. When that is mixed in, add the pecans.

You may need to add additional cream or syrup if the dough is too dry. You want it pliable, but not too wet or dry. 

Next, put the dough on a floured surface, gently flattening into a round disk. Cut the disk into 8 pieces.

Place the 8 pieces on a parchment paper lined baking sheet. Brush heavy cream over the top of the scones before baking. This will turn them golden brown.

Bake the scones at 400° F, for 10 minutes. Turn them around in the oven and bake for another 8-10 minutes or until golden brown. Cool on pan 3-5 minutes.

While the scones are baking, make the glaze. Whisk the powdered sugar, remaining syrup, 1 tsp. of vanilla and 1/4-1/2 C heavy cream together until creamy. You don't want it too runny or it will slide off the warm scones. 

Cool the scones 3-5 minutes before brushing on the glaze. Or don't wait and have extra melty yumminess! ha ha