Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal.

Stir together 3/4 cup milk, honey and vanilla and add to dough. Mix just until dough comes together and add pecans.

Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half as this is the secret to a flaky scone.

Now roll dough to 3/4-inch thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.

Serve warm or at room temperature with cinnamon cream.