Preheat oven to 350. Line a baking sheet with parchment paper.
Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, extract, and molasses. Pulse until the crumbs form. Add the pecans. Process until the dough comes together into a ball. This can take a minute or two.
Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
Stir together the icing ingredients and spread on the cooled scones.
Notes
These each have 6 net carbs. If you would like to reduce the carb count simply make 16 mini scones instead. They are just as good!
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 8 servings. That is less than 1 grams of carbs from the molasses. If you prefer you can just omit it. Notes on Sweeteners: