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Preheat oven to 400F. Line your baking sheet with parchment paper.
Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.
Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed, about 20-25 pulses.
Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until the dough comes together. It will look shaggy.
Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on your parchment lined baking sheet.
Cover loosely with plastic and put the baking sheet with scones into the freezer for 10 minutes.
Bake 18-20 minutes, until scones are risen and just turning golden, don't over-bake.
Let cool on a rack before glazing.
Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.