Begin the recipe by adjusting the oven rack to the middle position and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Using a food processor, add in the 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and pulse until combined, about 5 seconds.
Add in the 3 tablespoons chilled butter and pulse until the mixture resembles coarse meal, about 6 pulses. It is okay if there are still some big lumps of butter.
Transfer the mixture into a large mixing bowl and use a wooden spoon or rubber spatula to stir in the ¼ cup chopped pecans.
In a separate small bowl, stir together the ½ cup heavy cream and 1 ½ tablespoons maple syrup and then add slowly this to the flour mixture and combine until the dough begins to come together and form a loose sticky ball.
Lightly flour a clean work surface and turn out the dough. Knead by hand until a ball forms (about 5 to 10 seconds). Shape the ball into a 5-inch round disk and cut the dough into 4 even wedges.
Place the wedges on the prepared baking sheet and bake until the tops of the scones are light golden brown, about 18 to 20 minutes, rotating the sheet halfway through baking. When the scones have finished baking transfer them to a wire rack and allow them to cool to room temperature, about 20 minutes.
While the scones are cooling, make the maple glaze in a small bowl by whisking together some 3 tablespoons powdered sugar and 1 tablespoon maple syrup until smooth. Then drizzle the glaze on the top of each scone and allow it to sit for 5 to 10 minutes before serving.
Store in an airtight container at room temperature up to 3 days.