Ingredients
Scones
2 2/3 c flour
¾ c brown sugar
1 t baking powder
½ t baking soda
½ t salt
10 T butter (1 ¼ sticks, cut into cubes)
¾ c toasted pecans, chopped
2 large egg yolks
1/3 c heavy cream and ¼ c of milk
1 T maple syrup
1 t vanilla
Glaze
4 T butter
1/2 c brown sugar
2 T heavy cream
2/3 c powdered sugar.
½ t maple syrup
Preparation
Preheat oven to 400 F. In food processor, combine flour, brown sugar, baking powder, baking soda and salt. Pulse in butter cubes until dough is crumbly. Mix in chopped pecans. In measuring cup, whisk eggs, cream, milk, maple syrup and vanilla and then mix into dough in processor, until dough comes together.
Using about a tablespoon (although you can make any size), spoon batter by spoonful onto parchment covered baking sheet. Bake 12-13 minutes until lightly browned. Cool on rack.
For glaze, combine butter, brown sugar and cream in saucepan until butter is melted and sugar is dissolved. Remove from heat and add maple syrup and powdered sugar. Either invert scones into glaze or spoon over scones.
