Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
2 cups All-Purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon
Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
8 Tbsp. cold, unsalted butter (1 stick)
In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
1/2 cup heavy cream, cold, 1/4 cup brown sugar, packed, 1 large egg, 1 tsp. vanilla extract
Add the wet ingredients into the dry ingredients.
Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball and flatten out and form into a circle. Dough may appear dry, but will form together. If dough is sticky, use flour as needed (but not too much!)
Shape the scones by cutting them into 8 triangles using a bench scraper.
Optional but recommended: freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
Make the glaze: melt the butter in the maple syrup, either in the microwave or on the stove in a small saucepan. Add in the powdered sugar and vanilla extract, mix until smooth.
1/3 cup maple syrup, pure, 2 Tbsp. butter, 1 1/4 cup confectioners sugar, 1 tsp. vanilla
Spread glaze on top of cooled scones and garnish with chopped pecans.
1/3 cup chopped pecans (for garnish on top of glaze)
Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!