Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.

Cut the cold butter into small cubes and blend into the dry mixture until it resembles coarse crumbs.

Stir in the toasted pecan pieces gently.

In a separate measuring cup, whisk together the egg, heavy cream, and vanilla extract.

Pour the wet mixture into the dry mixture, stirring gently until a shaggy dough forms.

Divide the dough in half and shape each half into a circle about 1-inch thick.

Cut each circle into 6 wedges and transfer to a parchment-lined baking sheet.

Brush the tops with extra heavy cream and sprinkle raw sugar over them.

Bake for 12-14 minutes until golden.

Allow to cool on a wire rack and optionally prepare a brown sugar glaze for drizzling.