1 large egg
2 tablespoons honey
1/2 cup cold whole milk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup chopped pecans, toasted
Center a rack in the oven and preheat to 400F. Line a baking sheet with parchment paper or a silicone mat. Lightly flour a counter.
Stir the egg, honey and milk together in a measuring cup or small bowl and set aside.
Measure the flours, baking powder, baking soda, salt and cinnamon into the bowl of a stand mixer fitted with the paddle attachment. Drop in the butter and mix on low speed until the mixture is pebbly. With the mixer on low, pour in the liquid ingredients over the dry ingredients and mix until the mixture is not quite combined. You should have some streaks of flour but no pools of milk. Stir in the chopped pecans with a spatula. The flour should now be almost entirely worked in though streaks are fine (better in fact than no streaks).
Turn the dough onto your lightly floured counter and shape it into a circle about 1" high. Using a 2" biscuit or cookie cutter, cut out the scones, dipping the cutter in flour before each cut and making each cut close to the previous one; place on the baking sheet. Gently gather the scraps together and cut out the remaining scones. You should have about 12 scones.
Bake for 18-20 minutes or until the tops are deeply golden and firmish to the touch. Transfer them to a wire rack. Best served warm, still delicious at room temperature.
Note: My favorite way to make scones is to cut them out, put them on baking sheets, wrap well with plastic wrap and freeze them. To bake, place a few on a parchment lined baking sheet and bake them, still frozen, for 20 minutes.