• Preheat oven to 375°.
• Toast the Pecans in a skillet for 2-3 min over low heat until you start to smell an essence of nuttiness. Remove 8-10 Whole Pecans and reserve for top of scones after frosted.
  
• Add the remaining pecans to a plastic storage bag and crush with a mallet or rolling pin. You want smaller sized chunks.
• Put the scone mix to a bowl and add all ingredients. Gently fold them until all incorporated.
  
• To create triangle shaped scones, add a little flour to your counter top or cutting board. Place the dough on the floured surface and gently press into a 8-9" circle, about ½ inch high.

  You could also drop scone mix directly to the baking sheet. This yields up to 10 scones. Reduce cooking time to 12-14 minutes if you choose this method. Proceed to "Frosting" if not creating triangles.
  
• Take a sharp knife and cut the circle in half.
  
• At this point decide how many scones you would like to serve.

  For 6 scones, cut 2 diagonal (pie shaped) cuts per half.

  For 8, cut each half of the dough in half and then cut each of those quarters in half again to create 8 scones.
  
• Use a spatula to move each scone to a parchment lined baking sheet.
  
• Arrange the scones so they will not bake up into each other.
  
• Bake scones approximately 15-17 minutes depending on your oven. When the edges are turning a golden brown, they should be ready.

Maple Frosting: Optional

• Whisk all ingredient in a small bowl. You may have to add small amounts of confectioners sugar or milk to get a slightly thicker consistency. You want it dense but pourable.
• After the scones have cooled 15-20 minutes, drizzle the frosting lightly over the scones. I find drizzling with a fork is easiest.
• Top with one whole toasted pecan to show guests nuts are an ingredient.