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

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

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Stir in the chopped pecans.

In a separate small bowl, whisk together heavy cream, egg, maple syrup, and vanilla extract.

Pour the wet ingredients into the flour mixture and gently stir just until a shaggy dough begins to form. Do not overmix.

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

Slice the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.

Lightly brush the tops of the scones with heavy cream.

Bake for 16–19 minutes, or until the tops and edges are lightly golden.

Allow the scones to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

To make the glaze, whisk together powdered sugar, maple syrup, vanilla, and 1 teaspoon milk or cream. Add additional milk or cream, a little at a time, until the glaze reaches a thick drizzling consistency.

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