For the scones:
2 cups all-purpose or white-wheat flour
2 teaspoon baking powder
½ teaspoon salt
½ cup packed light brown sugar
¼ cup pure maple syrup
½ cup heavy cream
1 large egg
½ teaspoon vanilla extract
6 tablespoons very cold unsalted butter
½ cup coarsely chopped pecans
For the glaze:
1 cup confectioners’ sugar
4 tablespoons pure maple syrup
8 pecan halves, for topping
These need to chill before baking, so take that into account before starting the recipe.
Line a baking sheet with a parchment or a silicone baking mat.
Whisk together the the flour, baking powder, salt, and sugar in a large mixing bowl. In another bowl, whisk together the maple syrup, heavy cream, egg and vanilla. Set aside.
Grate the butter into the bowl with the flour. Using your fingers or a pastry blender, cut the butter into the flour until coarse crumbs form. Toss in the pecans, then pour in the maple syrup mixture. Use a rubber spatula and stir just until the dry ingredients are moistened, taking care not to overwork the dough.
Using floured hands, gather the dough into a ball. It will be slightly tacky. Place onto a floured surface and pat into an 8-inch circle. Cut the dough into 8 wedges and place on the prepared baking sheet.
Freeze the scones for at least 15 minutes and up to 30 before baking. When ready, heat the oven to 400ºF. Bake for 20-25 minutes or until golden brown.
While the scones are cooling, prepare the glaze by whisking together the maple syrup and confectioners’ sugar. Dip the scones in the glaze, and place a pecan half on top of each, if desired.