Maple Pecan Scones – Buttery, Flaky & Drizzled with Maple Goodness!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients:

In a large bowl, combine the flour, baking powder, and salt.
Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter.
Add Wet Ingredients:

In a separate bowl, whisk together the heavy cream, maple syrup, vanilla extract, and egg.
Pour the wet ingredients into the flour mixture and stir gently to combine. Be careful not to overmix; you want a rough dough.
Add the Pecans:

Gently fold in the chopped pecans.
Shape the Scones:

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a round disk about 1-inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Brush with Cream:

Brush the tops of the scones with a little extra heavy cream for a golden finish.
Bake the Scones:

Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Prepare the Maple Glaze:

While the scones are baking, whisk together the powdered sugar, maple syrup, and milk or cream until smooth.
Drizzle the Glaze:

Once the scones have cooled for a few minutes, drizzle the maple glaze over the top of each scone.
Serve:

Serve the scones warm, drizzled with the sweet maple glaze. Enjoy with a cup of tea or coffee!
Serving and Storage Tips