In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of light brown sugar, 1 tablespoon of baking powder, and a pinch of salt until well combined.

Using a pastry blender or two forks, cut in 1/2 cup of cold, diced unsalted butter into the flour mixture.

Make a well in the center of the dry mix and pour in 1/2 cup of cold heavy whipping cream. Gently stir until a dough begins to form.

Transfer the dough onto a lightly floured surface and gently knead it just until it comes together. Flatten into a 7-inch round disk.

Place cut scones on a parchment-lined baking tray and refrigerate for about 1 hour.

Preheat the oven to 400°F (200°C). Prepare an egg wash and brush it over the tops of each scone.

Bake for about 20 minutes or until golden brown. Let cool on a wire rack.

In a small saucepan, combine 1/4 cup of brown sugar, 2 tablespoons of heavy cream, and 2 tablespoons of unsalted butter. Heat until boiling, whisking continuously until smooth.

Stir in 1 teaspoon of vanilla extract and 1 cup of powdered sugar. Drizzle over cooled scones and garnish with extra chopped pecans.