2In large bowl, stir together flour, sugar, baking powder and salt. Cut the cold butter into small pieces. Cut the butter into the flour til mixture resembles crumbs
3Now finely chop the pecans. Stir them into the flour mixture.
Mix the eggs and cream together and add the mixture to the bowl. Stir together til just mixed.
Turn mixture onto a cutting board. The dough will be very crumbly, but don’t worry. With your hands, push the mixture together into a large ball. Don’t knead or press too much. You want to leave that gluten alone.
4With a rolling pin, very gently roll dough into a 10 inch round about 3/4 inch thick.
With sharp knife, cut round into 8 equal wedges. To do this first cut an X, followed by a +. This will make eight equal size wedges.
5Transfer wedges to baking sheet lined with a Silpat baking mat or just spray the pan with cooking spray. Either will work. Bake the scones for 22 to 26 minutes, til they’re just barely starting to brown. Don’t allow the edges to become dark. Allow the scones to cool completely before icing. In a medium mixing bowl, stir the icing ingredients together til smooth. Pour generously over scones. Allow the icing to set before serving. Serve with yummy coffee. You can sprinkle chopped pecans over the icing before it sets if you like.