• Preheat oven to 450 degrees.
• In a large mixing bowl, vigorously whisk flour, baking powder, and salt.
• Add very cold, roughly chopped butter to the mixture and use a pastry cutter to cut the butter into the flour until the texture resembles large, coarse, pea-sized crumbs.
• In a separate mixing bowl, whisk sour cream, vanilla, and pure maple syrup until smooth.
• Pour the wet mixture into the dry and sprinkle in the roughly chopped pecans (use a spatula to scrape the wet in) and use the spatula to fold/mix/smush the mixture together until a dough just begins to form—don't over-mix.
• In the same bowl, use your hands to knead the dough 6-7 times, incorporating any dry bits and forming a smooth round ball.
• Place the ball on a very lightly floured surface and flatten down into a round disc. Using your fingers or a rolling pin, press down and flatten the disc until it is 1/2 inch thick and about 8 inches in diameter.
• Cut into 12 equal wedges.
• Place the wedges on a large, parchment-lined baking sheet, brush each scone with the maple butter glaze (see below), and bake at 450 degrees for 15-18 minutes, or until the tops are golden brown.
• Remove the scones and use a spoon to drizzle on the additional maple butter mixture (see below).

Maple Butter Glaze/Drizzle

• To make the glaze, add one tablespoon of butter and one tablespoon of maple syrup to a small microwave-safe bowl. Heat on high for 1 minute, until the mixture is bubbling and hot.
• Using a pastry brush, lightly brush the maple butter mixture over the scones. This adds extra maple flavor and helps the scones become golden.
• When the scones are ready, make the same mixture once more (same ratio—1 tbsp butter, 1 tbsp maple and process), and this time, use a teaspoon to drizzle the maple mixture liberally over the warm scones.