Apple Pecan Cinnamon Scones with Maple Glaze

Steps

1. Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes until fragrant, then cool. Set aside about one-sixth of the pecans for the topping; the rest go in the dough.
2. Raise the oven to 400°F (200°C) and line a baking sheet with parchment.
3. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt.
4. Add the cold butter and rub or cut it into the flour mixture until it looks like coarse crumbs with some pea-size pieces.
5. Stir in the larger portion of toasted pecans and the apple.
6. In a small bowl, whisk most of the heavy cream (all but about 1 tablespoon, kept for brushing) with the egg and vanilla.
7. Pour the cream mixture into the dry ingredients and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a lightly floured counter, gently pat together, and divide in half. Pat each half into a 7-inch round about 1 inch thick and cut each into 6 wedges.
9. Set the wedges on the baking sheet 2 inches apart and brush the tops with the reserved heavy cream. Chill for 15 minutes while the oven finishes heating.
10. Bake for 18 to 20 minutes, until the scones are golden and a toothpick in the center comes out clean.
11. Cool the scones on a rack for 15 minutes.
12. Whisk the powdered sugar with the maple syrup until smooth and pourable. Drizzle the glaze over the scones and scatter the reserved toasted pecans on top. Let the glaze set for 10 minutes before serving.