2 cups all-purpose flour
1/3 cup (packed) golden brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small cubes
3/4 cups pecans, toasted, broken into pieces
2/3 cup buttermilk
2 large egg YOLKS
1 teaspoon maple extract
1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
2/3 cup powdered sugar
1 teaspoon pure vanilla extract
For the scones: Pre-heat oven to 375 degrees F. In a large bowl combine the flour, brown sugar, baking powder, baking soda, and salt; whisk to blend. Add 6 tablespoons butter; using fintertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. In a separate bowl whisk together the buttermilk, egg yolks and maple extract. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. (At this point the dough can be made one day in advance, wrapped in saran and refrigerated). Cut dough ball in half. Working with one half at a time press dough out on lightly floured surface to about 8-inch round; cut into 8 small wedges.
Arrange wedges 1 inch apart on a parchment lined baking sheet.
Bake until tester inserted into center comes out clean, about 12 minutes. Remove from oven and glaze with frosting.
For frosting: Add the butter, brown sugar, white sugar and heavy cream together in a medium-sized saucepan. Bring to a quick boil then remove from h eat. Allow to cool for about 20 minutes. Whisk in the powdered sugar and vanilla.