Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

Pour 1 cup of heavy cream into a bowl and place it in the freezer for about 10 minutes.

Melt 4 tablespoons of butter in a microwave-safe bowl and let it cool slightly.

In a large bowl, whisk together 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ cup of chopped pecans.

Mix chilled heavy cream with the cooled melted butter until small clumps form, then stir into dry ingredients until just combined.

Turn the dough onto a floured surface, knead briefly, and pat into a 6-inch circle, about 1-inch thick.

Cut the dough into 8-10 wedges and transfer on the prepared sheet pan, brushing tops with additional heavy cream.

Bake the scones for 15-20 minutes until golden brown on top.

While baking, combine ½ cup of maple syrup, 2 tablespoons of cream, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a bowl and microwave until bubbling.

Whisk in 1 cup of confectioners' sugar and a splash of vanilla until thickened.

Drizzle the maple glaze over warm scones and let it set for about 15 minutes.