05In a small bowl, beat the egg with the cream and maple extract.
06Pour the egg mixture into the flour mixture and mix well.
07Add pecans and mix just to incorporate.
08Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
09Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
10Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
11Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.