Preheat Oven:

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

Mix Dry Ingredients:

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

Cut in Butter:

Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Pecans:

Stir in the chopped pecans until evenly distributed.

Combine Wet Ingredients:

In a separate bowl, mix the heavy cream, honey, and vanilla extract.

Form the Dough:

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Shape Scones:

Turn the dough onto a floured surface and gently knead it a few times. Pat it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter for round scones.

Brush with Egg Wash:

Place the scones on the prepared baking sheet and brush the tops with the beaten egg.

Bake:

Bake for 15-20 minutes or until golden brown.

Cool and Serve:

Allow to cool slightly before serving. Enjoy warm with butter or additional honey!

Tips:

For extra flavor, add a pinch of cinnamon or nutmeg.

You can substitute walnuts for pecans if desired.

Store leftovers in an airtight container for up to 2 days.