Maple Scones

Preheat the oven to 375 degrees F and line a baking sheet with parchment.

Place the flour, brown sugar, baking powder, and salt in the bowl of a food processor and pulse to combine.

Cube the butter, add it to the bowl, and pulse until the mixture resembles coarse breadcrumbs.

With the food processor running on low speed, stream in the cream and the maple extract until the dough begins to gather itself into large clumps.

Add the pecans and continue to process until the dough gathers itself into a ball (don't overwork the dough).

Turn the dough out onto a lightly floured surface to avoid sticking, then divide it in half.

Press each half into a disc shape about 1 1/2 inches thick.

Cut each disc in half, then each half into thirds, then transfer the unbaked scones to the prepared baking sheet, allowing about 1/4 inch in between each scone for spreading.

Bake until firmly set around the edges but still moist towards the center (approx. 18 to 22 minutes).

Place the powdered sugar and maple syrup in a small bowl and stir together until smooth.

Drizzle the glaze over the baked scones and garnish with additional chopped pecans.