Brown the butter for the scones: heat it in a saucepan over medium-low heat. After it melts, it will begin to pop and crackle. After the popping stops, watch it and stir occasionally with a spatula. Brown flecks will appear at the bottom of the pan. When a lot of brown flecks have appeared, remove the pan. When in doubt, remove it earlier- you don't want it to burn.

Set the butter aside to cool, and place the heavy cream in the freezer. You will want to leave it in there for 10 minutes or so. Let the butter cool in the meantime.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone liner.

Remove the cream from the freezer. Add the butter to the cream and whisk gently with a fork. The butter will form little globs (this is good).

Add the butter and cream mixture to the flour mixture and stir together until fully combined. It will form a soft dough.

Add the pecans and stir in well.

Turn the dough out onto a lightly floured surface and knead a few times, then form into a round disk about 1 inch thick.

Cut the dough into 8 even triangular slices. If you want smaller scones, cut each in half again.

Transfer each scone to the sheet pan and lightly brush the top of each with heavy cream.

Bake 15-20 minutes, until the edges of the scones are lightly browned.

Make the glaze: Brown the 2 Tbsp butter in a small saucepan. When it is just browned, add the brown sugar, maple syrup, and heavy cream to the pan. Bring to a simmer, then remove from the heat and stir in the powdered sugar. Whisk until fully combined and thickened, then drizzle on the scones.

Let sit for a few minutes to allow the glaze to set, then enjoy!