3 C all purpose flour
1/3 C sugar
5 tsp baking powder
1 tsp salt
½ lb. (2 sticks) butter, chilled
¼ C pecans, plus more for sprinkling
1 large egg
¾ C heavy cream (I used half and half)
1 lb. powdered sugar
¼ C milk
4 Tbsp butter, melted
Dash of salt
2 tsp maple flavoring
Preheat the oven to 350 degrees.
Stir together the flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.
Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign.
Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 20-24 minutes, or until golden brown.
Allow the scones to cool.
Meanwhile, mix your glaze together and pour generously (don't be wimpy!!!) over each scone. Garnish with a couple pecans and Enjoy!