2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup chopped pecans, toasted
3/4 cup whipping cream
2 large egg yolks
1 1/4 teaspoons maple extract
1 egg, beaten to blend with 1 teaspoon water (for glaze)
Preheat oven to 425°F (215° - 220°C). Line large baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Stir in (toasted) chopped pecans.
Whisk cream, egg yolks, and maple extract in medium bowl to blend. Pour over flour mixture; stir until moist clumps form. Turn dough out onto lightly floured work surface and knead gently until smooth, about 4 turns. Pat dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. Transfer scones to prepared baking sheet. Brush with egg glaze.
Bake until scones are browned and tester inserted into center comes out clean, about 16 minutes. Cool slightly. Serve warm or at room temperature.
Makes about 12.
Date: April 6, 2003