Preheat the oven to 375° F.
In a large bowl combine the dry ingredients; mix well.
Cut cold butter - straight from the fridge - into ½ inch pieces. Use a pastry blender, or your fingertips, to rub the butter into the dry ingredients. It should be the texture of breadcrumbs – no lumps of butter.
Stir in the pecans evenly throughout the dough.
Using a knife, stir in ½ cup half-and-half (or whipping or heavy cream). If you need more, just add a tsp of the dairy at a time. The mixture should come together, but should not look wet.
Invert onto a floured board and using your hands gently shape into a round, with a diameter of about 7 inches, and ½ inch thick.
Cut the round in half, and half again. Cut each of the quarters in half – giving you 8 triangles.
Arrange on a parchment-lined baking sheet. Bake at 375° F for 13-15 minutes or until slightly browned. Remove from oven and let cool on a wire rack.
While the scones are cooling, make the glaze by mixing the powdered sugar, maple syrup and extract.
Stir about 2 Tbl. of milk into the mixture – if you need more, add ½ tsp. of milk at a time.
The glaze should be spreadable, but not runny. Spread glaze over top of the scone. Sprinkle one tsp. of chopped pecans on broad end of the scone triangle. Allow glaze to dry before serving.