Ingredients
Scones
2 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into cubes
3/4 cup chopped pecans
3/4 heavy whipping cream
2 egg yolks
1 teaspoon maple flavoring
1/4 cup sugar
Maple Glaze
3/4 cup powdered sugar
1 teaspoon maple flavoring
2 to 3 teaspoons milk
Preparation
Preheat oven to 400°F. Spray a 12-cup muffin pan with no-stick cooking spray; set aside.
Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup chopped pecans.
Combine whipping cream, egg yolks, and 1 teaspoon maple flavoring in small bowl; beat with wire whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
Place sugar in small bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup and top with another ball ball of dough.
Bake for 16 to 18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
To make the maple glaze, combine powdered sugar, 1 teaspoon maple flavoring, and enough milk for desired glaze consistency (I used a little more than 3 teaspoons) in a small bowl until well mixed. Drizzle glaze over warm scones.
