Preheat oven to 400 degrees. Place pecans on a small baking sheet and bake, stirring halfway through, about 4-6 minutes, until fragrant and toasted. Let cool. In a food processor, add ½ cup of the toasted pecans. Process until pecans are finely ground into a flour-like consistency. Remove from food processor and set aside. Add remaining pecans and pulse until chopped. Remove and set aside. Keep oven on for baking the scones.
In a large mixing bowl, add ground pecans, flour, brown sugar, cinnamon, and salt. Using a box grater, grate the frozen butter (like you would grate cheese) into the flour mixture. Using a fork, pastry cutter or your fingers, gently combine the grated butter with the flour mixture until it is a coarse consistency. There should be visible chunks of butter still. Stir in chopped pecans.
In a small bowl, whisk together cream, vanilla, and egg. Pour over flour and butter mixture from above, stirring to combine. Mix until a shaggy dough is formed. Dump onto a lightly floured surface, and gently bring the dough together. Pat or roll dough into circle about 1½ inch thick. Cut out scones using a large circle cutter.
Line a baking sheet with parchment paper. Arrange cut scones on baking sheet. Bake in 400 degree F oven for about 15-17 minutes, until fully baked and starting to lightly brown on the edges. Remove from oven and allow to cool.
Meanwhile, make the glaze. Melt butter and maple syrup together in the microwave. Add powdered sugar and stir until dissolved and well combined. Add a pinch of salt. Drizzle over cooled scones.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pecan-scones-with-salted-maple-glaze/