Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment or a silicone mat. Set aside.
In a large bowl, whisk flour, sugar, baking powder, salt, and pecans. Using a box grater, grate butter over the flour mixture. Mix together with dry ingredients, clinching the butter in your fists to break it down even more.
Create a well in the center of the flour/butter mixture. Add cream or half and half. Using a wooden spoon, gently combined the cream with the dry ingredients until wet batter forms. Do not over mix.
Flour a clean countertop with 2 tablespoons of flour. Pour out dough onto counter (it will be super sticky). Cover with 2 more tablespoons of flour and gently knead the dough about 5 times to make it easy to manage and no longer sticky. Form into a flat disk, about 6 inches in diameter. Cut disk into 6-8 even wedges and transfer to prepared baking sheet, keeping the wedges about 2 inches from each other.
Brush the wedges with cream or half and half and bake for 15 minutes, or until the edges turn golden brown. Remove from oven and let cool for 15 minutes before icing them.