Maple Pecan Pull-Apart Scones

• Scones
• 2 cups all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold butter, cut into cubes
• 3/4 cup chopped pecans
• 3/4 heavy whipping cream
• 2 egg yolks
• 1 teaspoon maple flavoring
• 1/4 cup sugar
• Maple Glaze
• 3/4 cup powdered sugar
• 1 teaspoon maple flavoring
• 2 to 3 teaspoons milk

1. Preheat oven to 400u0b0F. Spray a 12-cup muffin pan with no-stick cooking spray; set aside.
2. Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup chopped pecans.
3. Combine whipping cream, egg yolks, and 1 teaspoon maple flavoring in small bowl; beat with wire whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until a moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
4. Place sugar in small bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup and top with another ball ball of dough.
5. Bake for 16 to 18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.
6. To make the maple glaze, combine powdered sugar, 1 teaspoon maple flavoring, and enough milk for desired glaze consistency (I used a little more than 3 teaspoons) in a small bowl until well mixed. Drizzle glaze over warm scones.

scones, flour, brown sugar, baking powder, baking soda, salt, cold butter, pecans, heavy whipping cream, egg yolks, maple, sugar, maple, powdered sugar, maple, milk

Taken from www.epicurious.com/recipes/member/views/maple-pecan-pull-apart-scones-50182747 (may not work)