| 1 | Heat oven to 350°F. |
| 2 | Grease and flour a 9-x-13 baking sheet. |
| 3 | In a large bowl stir together the flour, pecans, baking powder, and salt. |
| 4 | Cut in the butter until the mixture resembles coarse meal. |
| 5 | Set aside. |
| 6 | In another bowl, whisk together the maple syrup and cream. |
| 7 | Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. |
| 8 | Roll out about two inches thick on a lightly flouted surface. |
| 9 | Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. |
| 10 | Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. |
| 11 | Transfer to a rack and cool. |
