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1
Heat oven to 400F.
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2
Spray 12-cup muffin pan with no-stick cooking spray; set aside.
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3
Combine flour, brown sugar, baking powder, baking soda and salt in bowl.
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4
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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5
Stir in pecans.
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6
Combine whipping cream, egg yolks and 1 teaspoon maple flavoring in another bowl; beat with whisk until well mixed.
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7
Pour whipping cream mixture into flour mixture; stir until moist dough forms.
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8
Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.
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9
Place sugar in bowl.
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10
Roll dough into 48 (1-inch) balls.
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11
Roll each ball of dough in sugar.
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12
Place 3 balls of dough into bottom of each muffin cup; top with another ball of dough.
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13
Bake 16-18 minutes or until golden brown.
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14
Cool in pan 2 minutes.
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15
Remove from pan; place onto cooling rack.
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16
Combine powdered sugar, 1 teaspoon maple flavoring and enough milk for desired glazing consistency in bowl until well mixed.
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17
Drizzle glaze over warm scones.
