Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and over-browning on the bottom.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon (if using) until evenly combined.

Add the very cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add the toasted and cooled chopped pecans to the flour-butter mixture and toss to coat them evenly in the flour so they distribute well throughout the dough.

In a separate medium bowl, whisk together the cold heavy cream, pure maple syrup, egg, and vanilla extract until smooth and slightly thickened with a pale caramel color.

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dough starts to come together and looks shaggy. If there are dry spots that won’t incorporate, add 1–2 teaspoons extra cream and gently fold in. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead 4–5 times, just until it holds together. Pat into a circle about 7–8 inches across and about 1 inch thick, avoiding warming the dough with your hands.

Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges, like a pizza. Transfer the wedges to the prepared baking sheet, spacing them slightly apart to allow for puffing and spreading.

In a small bowl, stir together the additional chopped pecans, coarse sugar, and 1 tablespoon maple syrup. Spoon a little of this mixture over the top of each scone and press lightly so it adheres.

Place the baking sheet with the shaped scones in the refrigerator for 10–15 minutes to firm up the butter. This helps the scones rise taller and stay tender when baked.

Bake the scones at 400°F (200°C) for 16–20 minutes, until golden at the edges and the tops feel set when lightly touched. Rotate the pan halfway through baking if your oven has hot spots.

Let the scones cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Allow them to cool until warm but not hot before glazing so the glaze doesn’t slide off.

In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of fine sea salt until smooth. If the glaze is too thick to drizzle, add milk or cream 1/2 teaspoon at a time until it is thick but pourable.

Drizzle the maple glaze over the cooled or slightly warm scones in a zigzag pattern or spoon it generously over the tops for a thicker layer. Let the glaze set for about 10 minutes, then serve.