Buttery Maple Scones

3 cups sifted flour
1-1/2 TBLSP baking powder
1/3 tsp salt
1 cup pecans
1-1/2 sticks cold butter cut into pieces
2/3 cup pure maple syrup
1/3 cup heavy cream


Preheat oven to 350 degrees. In a bowl of a food processor add: flour, baking powder, salt and pecans. Process until pecans are ground. Add butter. Process until mixture resembles coarse meal -- not too fine.

Mix together maple syrup and heavy cream in a separate bowl. Add to processor. Pulse only until mixture is incorporated.

Dump onto a lightly floured surface and pat/roll to 1" or so thick. Use a 2" or 3" cookie cutter. Place scones on a cookie sheet covered with parchment paper. Brush scones with additional maple syrup and top with a pecan half. Bake 13-15 minutes for smaller scones--15-20 for the larger size or until tops are golden. DO NOT overbake as scones will be dry and hard. Remove from pan and brush twice more with maple syrup.

Scones freeze well. Thaw and warm.