Brown Sugar Pecan Scones

1. In a medium or large mixing bowl, whisk the flour, brown sugar, baking powder and salt.
2. Cube the cold butter into 1/2 inch cubes. Add the cubed butter to the dry mixture and cut it into the mixture with a pastry cutter or fork. Cut the butter in the mixture until small pea-sized crumbs. Transfer the mixture to the fridge while you combine the wet ingredients.
3. While the butter-flour mixture is staying chilled in the fridge, whisk the heavy cream, egg and vanilla in a small mixing bowl.
4. Remove the flour-butter mixture from the fridge. Add the wet ingredients to the flour mixture and fold in chopped pecans. Mix the dough until just combined.
5. Flour a flat surface and turn the dough out. Sprinkle the top with a bit more flour and roll the mixture until it’s about 1 1/2 to 2 inches thick. Using a biscuit cutter, cut the scone dough into rounds. Once you’ve used all the scone dough, transfer the scones to a parchment lined baking sheet and place in the fridge to chill for 10 more minutes.
6. While the scones are chilling, preheat the oven to 400°F. Whisk one egg in a small mixing bowl to use for the egg wash. After 10 minutes has passed, take the scones out of the fridge, brush the tops with egg wash and bake for 18-25 minutes.

Brown Sugar Glaze:

1. Whisk the powdered sugar, brown sugar, cinnamon and milk together. If the mixture is too thin, add more powdered sugar. If the glaze is too thick, add a tablespoon of milk at a time. Top with
2. Once the scones are baked, let them cool for 5 minutes and then drizzle the glaze to the top and top with chopped pecans. Enjoy!