2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup pecans, chopped

2 tablespoons pure maple syrup

Preheat the oven to 400°F (200°C).
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold butter to the dry ingredients and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the chopped pecans.
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
Place the scones on a baking sheet lined with parchment paper.
Bake for 15-18 minutes, or until golden brown.
While the scones are baking, heat the maple syrup in a small saucepan until warm.
Once the scones are done, brush the tops with warm maple syrup.
Allow the scones to cool slightly before serving.

For added flavor, try incorporating dried cranberries or raisins for a fruit twist.

Make them extra sweet by drizzling a maple glaze over the scones after baking. Mix powdered sugar, maple syrup, and a little milk to make the glaze.

Add 1 teaspoon of ground cinnamon to the dry ingredients for a warming spice variation.