Maple Pecan Scones - James Lawrence & Rux Marting, Sweet Maple

    3 cup all purpose flour
    1 cup chopped pecans
    1 1/2 tablespoons baking powder
    3/4 teaspoon salt
    3/4 cup cold unsalted butter (1.5 sticks)
    2/3 cup maple syrup, plus more for brushing scones
    1/3 cup heavy cream

    Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking sheet. In a large bowl, with a fork, stir together flour, pecans, baking powder, and salt. Cut in butter until it resembles coarse meal. In a medium bowl, whisk together maple syrup and cream. Make a well in the center of dry ingredients and slowly pour in liquid ingredients, combining with swift strokes just until the dough clings together. The dough will be firm. Roll out about 1/2-3/4 inch thick on a lightly floured surface; the scones will not rise much higher than this in the oven. Cut scones with a 3 inch round biscuit cutter and place on prepared baking sheet about 2 inches apart. Brush tops with additional maple syrup. Bake for 15 to 20 minutes, or until tops are lightly browned. Transfer to a rack to cool. The scones may be served warm or at room temperature.