Cinnamon Pecan Scones

1¾ cups all-purpose flour
¼ cup Pecan Valley Pecan Pieces; finely chopped
4½ teaspoons granulated sugar
2¼ teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ cup unsalted butter; cold
2 eggs
⅓ cup whipping cream
¼ cup buttermilk

1. Preheat oven to 450ºF.
2. In a bowl, combine the flour, pecans, sugar, baking powder, salt and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
3. In another bowl combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-inch circle, ¾-inch thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes.
4. Bake in a preheated oven for 14 to16 minutes or until golden brown.