Maple-Pecan Scones

1 . Stage

Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Whisk cream and 3 tablespoons maple syrup together in a bowl.

3 . Stage

Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.

4 . Stage

Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.

5 . Stage

Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.

6 . Stage

Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.

7 . Stage

While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.

8 . Stage

Drizzle glaze over scones.