To retain the sharp shape of the scones, my mother recommended making the dough first, cutting into the preferred size and shape and then freezing.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, sugar and salt.
Mix the wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla or maple extract.
Using a food processor or pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add the wet ingredients and then combine gently, but not until entirely smooth as you want the butter to remain cold. Be careful not to over mix. Place the dough onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles, similar to a pie. Place the scone triangles into a ziplock or freezer proof bag and freeze until you are ready to enjoy them. If you want to enjoy them later that same day, freeze for about 2-4 hours minimum.
To cook: Preheat the oven to 400 degrees Fahrenheit. Line with parchment paper a baking sheet. Remove the scones from the freezer. Place triangles onto the prepared baking sheet. Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
While the scones are baking, making the maple glaze. Combine confectioners' sugar, heavy cream, maple syrup and vanilla in a small bowl. Whisk until smooth and no lumps remain. Allow the scones time to cool, about 10-15 minutes. Spoon desired amount of glaze over the scones. Sprinkle with chopped pecans. Let sit for 5 minutes and then pair with a hot cup of tea or coffee.