Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches.
Brush the dough with the melted butter.
Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight.
Cut the roll into twelve 1-inch thick slices.
Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.