# What You'll Need:
→ Scone Dough
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup chopped toasted pecans
07 - 1/2 cup heavy cream, plus more for brushing
08 - 1/4 cup pure maple syrup
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Streusel
11 - 1/4 cup all-purpose flour
12 - 2 tablespoons light brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 2 tablespoons unsalted butter, cold and cubed
→ Maple Glaze
15 - 1/2 cup powdered sugar
16 - 2 tablespoons pure maple syrup
17 - 1 to 2 teaspoons milk or cream
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, and salt in a large mixing bowl.
03 - Cut cold, cubed butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.
04 - Stir in the chopped toasted pecans.
05 - In a separate bowl, whisk heavy cream, maple syrup, egg, and vanilla extract.
06 - Pour wet mixture into the dry ingredients and gently mix until just combined. Avoid excessive mixing to maintain tenderness.
07 - Turn the dough onto a floured surface and shape it into a 7-inch disc, about 1 inch thick. Cut into 8 wedges and transfer each to the prepared baking sheet.
08 - For the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold, cubed butter until crumbly. Sprinkle the mixture evenly over the scones.
09 - Brush the tops of the scones lightly with extra cream.
10 - Bake for 18 to 20 minutes until golden brown and fully set. Remove from oven and cool the scones on a wire rack.
11 - Prepare the maple glaze by whisking powdered sugar and maple syrup with just enough milk or cream to reach a drizzling consistency. Drizzle the glaze over cooled scones before serving.
