Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
In a large bowl, mix flour, brown sugar, baking powder, and salt. With a pastry cutter, or your fingertips, cut butter into flour mixture until well blended and butter is reduced to tiny pea-size pieces. Stir 3/4 cup of the toasted pecans. Reserve 1/2 cup of the pecans for topping the scones after you ice them.
In a glass measuring cup mix cream, maple syrup, and vanilla extract. With a large fork or spoon, stir cream into the flour-butter mixture. Blend well. Form into a ball, and on a floured cutting board, press the ball into a flat circle with your hands. The circle should be about 10-inches in diameter and roughly one-inch thick.
Using a long knife, cut the dough into 12 even triangles and place them on the prepared baking sheet. Or, if you prefer larger scones, cut the circle into 6 or 8 even triangles.
Place scones on prepared baking sheet and bake for approximately 12-14 minutes, or until the tops begin to turn golden-brown. Remove from oven and cool completely before icing.
* To toast the pecans, put them in the oven or toaster oven at about 325° F for approximately 5-7 minutes, or just until fragrant and beginning to look slightly browned. Be sure to set a timer and keep your eye on them, because the timing from perfect to burned is very short! I cannot tell you have many batches of nuts I have burned!!! You can buy a whole bag from Costco and toast them all at one time, while you have time to focus and then store them for later use. They are awesome in salads, topping soups, or eating all by themselves for snacking!