Maple Pecan Scones


3 cups flour
1 cup chopped pecans
1 1/2 Tbsp. baking powder
3/4 cup butter
2/3 cup Pure Maple Syrup
1/2 cup heavy cream
3/4 tsp. salt


Preheat oven to 350°F. Grease and flour 9 x 13 baking sheet. Stir together the Flour, Baking Powder, and Salt. Using a pastry cutter, 2 forks, or your hands cut in the butter to coarse meal. (freezing and grating the butter beforehand will create a flaky, moist scone). Fold in the Pecans. Whisk together in second bowl the maple syrup and cream. Combine the liquid and dry ingredients with swift strokes; just until the dough clings together. To avoid overly dense scones, work the dough as little as possible. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch biscuit Cutter or form a large disk and cut wedges. Optional brush with melted butter and sprinkle with Maple sugar.  Refrigerate for 15 minutes to keep scone dough as cold as possible. Place in oven and bake until golden brown.