Butterscotch Maple Scones

Scones

Preheat the oven to 400°F.
Spread the pecans on the cookie street and toast in the oven for 7 to 10 minutes or until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting.
Remove from the oven and allow to cool.
In a stand mixer fitted with a paddle attachment, quickly mix the flour, sugar, baking powder and salt on low speed to blend. Add the butter cubes and mix until large crumbs form. Add the butterscotch chips and pecan pieces and mix to incorporate.
Mix together the buttermilk and maple syrup. Add to the dry ingredients and mix until almost combined.
Turn the dough out onto a lightly floured work surface and roll out to about r-inch thick. Use the circular cutter to cut out 10 circles and place them on the prepared cookie sheet about 1 ½ inches apart.
In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to gently coat the top of each scone with the wash. Sprinkle with a little sanding sugar. (If you plan to glaze the scones, skip the sugar sprinkle.)
Bake in the preheated oven for 20 to 25 minutes or until golden brown. A wooden skewer inserted into the center should come out clean.
Remove from the oven and allow the scones to cool before glazing.

Maple Glaze

In a small bowl, whisk together the icing sugar, maple syrup and vanilla to create a thin glaze. Use the whisk to drizzle the glaze over the top of the cooled scones or fill the piping bag and pipe ir over the top. If you have any maple flakes on hand, add a sprinkle on top of the maple glaze for an extra maple hit.