Step 1

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Step 2

Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.)

Step 3

Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Step 4

Whisk flour, baking powder, sugar, salt and pecans in large bowl.

Step 5

After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.

Step 6

Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix.

Step 7

Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds) . Flip over on work surface to coat with flour then pat into a 6-inch circle.

Step 8

Cut dough in 8-10 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.

Step 9

Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.

Step 10

While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.

Step 11

Remove from microwave and add powdered sugar and vanilla to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.

Step 12

Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Step 13

Serves 8-10