Toast the pecans in a small skillet over low heat on the stove or in a toaster oven. It should take about 5 minutes to get the edges brown and to smell the pleasant roasted nut scent. Set aside to cool.

Preheat the oven to 375 degrees F. Line a cookie sheet with a silicone mat or parchment paper.

Pour the cream and syrup into a large bowl and set aside.

In your food processor, pulse the flour, baking powder, and salt. Cut the butter into small 1/4 inch pieces and scatter them over the flour. Pulse 5 – 7 times – the butter will be small and the mixture will have a thick cornmeal texture.

Add the mixture to the large bowl with the cream. Hand stir until the dough comes together.

Turn the dough out onto a floured surface and knead until a dough ball forms. Shape the dough into a 5-inch circle that’s about 3/4 inch thick. Cut into 4 wedges.

Place the wedges on the prepared cookie sheet and bake for 20 -25 minutes, rotating the pan after 15 minutes.

Transfer to a wire rack and cool for 20 minutes.

Prepare the glaze. Mix the maple syrup and powdered sugar together an drizzle over the scones. If possible, wait another 10 minutes to let the glaze dry before devouring them.