Brown Butter Pecan Date Scones

Steps

1. Preheat the oven to 375°F (190°C). Spread the pecans on a baking sheet and toast 7 to 8 minutes until fragrant, then cool. Set aside one quarter of the pecans for the topping; the remaining three quarters go into 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, salt and cinnamon.
4. Add the cold butter and rub it in with your fingertips or a pastry cutter until the pieces are the size of peas.
5. Toss in the dates and the three quarters of the toasted pecans for the dough.
6. In a small bowl, whisk all but 1 tablespoon of the heavy cream with the egg and vanilla; save that tablespoon for brushing.
7. Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a floured counter, pat into two 6-inch rounds about 1 inch thick, and cut each into 6 wedges. Set the 12 wedges on the baking sheet and chill 15 minutes.
9. Brush the tops with the reserved tablespoon of heavy cream. Bake 16 to 18 minutes, until golden and a toothpick in the center comes out clean.
10. Cool the scones on a rack for 15 minutes.
11. Whisk the powdered sugar and maple syrup into a thick glaze, drizzle it over the cooled scones, and sprinkle on the reserved quarter of pecans. Let the glaze set 5 minutes before serving.