Position shelf rack in the center of the oven and then preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. Spread layer of pecans on sheet and bake for about 5 minutes. Set pecans aside to cool. In a large bowl combine flour, sugar, Clabber Girl Baking Powder, salt. Mix these dry ingredients together and then add butter to the bowl. Using a pastry blender, two forks, or your hands cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in most of the pecans (reserve a few to garnish). Make a well in the center of coarse crumbs mixture and pour in the half-and-half and the egg. Mix just until combined- the dough will look rough. Knead a few times in the bowl to smooth the dough a little. Do not overwork the dough. Turn the dough onto a very lightly floured board. Pat into an 8 1/2-inch diameter round about 3/4-inch thick. Using a sharp knife, cut dough into 10 equal wedges. Lightly brush the top of the round with half-and-half, sprinkle with the maple sugar, and press the reserved pecans into top of dough. Gently lift each scone onto the baking sheet, placing them about 1-inch apart. Bake 12 to 15 minutes until golden brown. Allow to cool for a few minutes on the baking sheet, then serve warm.