# Components:
→ 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 extra 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 oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add cold, cubed butter to dry ingredients and blend using a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Stir chopped toasted pecans into the flour-butter mixture.
05 - In a separate bowl, whisk heavy cream, pure maple syrup, egg, and vanilla extract together.
06 - Pour wet ingredients into dry ingredients and gently mix until dough just comes together; avoid overmixing.
07 - Turn dough onto a floured surface. Shape into a 7-inch disk, about 1 inch thick. Slice into 8 wedges and arrange on prepared baking sheet.
08 - For the streusel, combine all-purpose flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until mixture is crumbly.
09 - Sprinkle cinnamon streusel evenly over scones and brush lightly with extra heavy cream.
10 - Bake for 18 to 20 minutes or until golden brown and set. Transfer scones to a wire rack to cool completely.
11 - In a bowl, whisk powdered sugar, pure maple syrup, and enough milk or cream to achieve a drizzling consistency. Drizzle glaze over cooled scones.
