Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
In a large bowl, whisk together flour, baking powder, brown sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract. Pour the mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional one tablespoon of heavy cream. Bake scones for 15-17 minutes, or until scones are slightly golden brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the maple glaze. In a small saucepan, add butter, maple syrup, and heavy cream. Heat over medium until butter is melted and ingredients are combined, stirring occasionally. Stir in the maple extract. Slowly whisk in the powdered sugar, adding about 1/4 of a cup at a time. The glaze will be a little lumpy at first, but will smooth out as you keep whisking.
Let glaze cool for 5 minutes. Drizzle glaze over cooled scones. Top with chopped candied pecans, if desired.
Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.