Preheat oven to 400 degrees.

• In a small skillet melt 1/2 cup butter (1 stick) over medium heat, do not stir, allow butter to melt completely and when butter starts to turn a golden brown add chopped pecans and stir around for 1 minute. Remove from heat and let cool.
• Whisk together milk, egg and vanilla, in a small bowl. Set aside.
• Combine dry ingredients in a large bowl. Cut the remaining 1/2 cup butter into small cubes add to dry ingredients and cut in with a pastry cutter (or forks work too) until mixture is a fine crumble about like dry oatmeal.
• Add in cooled butter and pecan mixture into dry ingredients, combine.
• Create a hole in the middle of the dry ingredients pour wet ingredients in to hole. Gently combine with a large spatula or wooden spoon. Do not over mix. When dough has mostly come together dump out on to lightly floured countertop, and use your hands to form into a ball. (try not to over handle the dough because the butter will start to melt and the dough will get sticky and hard to work with. If this happens place back in bowl and pop in refrigerator for 30 minutes.)
• Split dough in two, create two rounds about 1 1/2 inches thick and 8 inches in diameter. Place dough rounds on a parchment lined baking sheet and put in freezer for 15 minutes.
• Remove from freezer, and cut each round into 8 pie pieces. Decorate the top of each scone with a whole pecan, push in slightly to the dough. Place baking sheet in preheated 400 degree oven for 25 minutes. Remove and allow to cool slightly before eating.
• Do not skip freezer step this helps tremendously with the texture of the scone.
• Store any leftovers in an airtight container or wrap tightly in plastic wrap and freeze for up to 6 weeks.