To a food processor add in the all-purpose flour, baking powder and salt. Pulse to mix. Next, add the cubed, unsalted and very cold butter and maple sugar pearls. Pulse until the butter is broken into pea-sized pieces and distributed throughout the flour.
In a separate bowl, whisk together the egg, heavy cream, maple syrup and maple extract. Pour the wet ingredients into the dry ingredients and pulse together in the food processor until the dough just comes together.
Tip the dough out onto a clean surface that has been liberally dusted with flour. This scone dough is wetter than traditional scone dough, so be sure to add enough flour onto your workspace so that the dough does not stick.
With clean hands, press the dough out into a circle that is about ¾ to 1 inch thick. Cut the dough into eight equally sized triangles using a knife or pizza cutter, then place the unbaked scones onto a baking sheet that has been lined with parchment paper.
Bake the scones at 400 deg F for 18-20 minutes or until golden brown. Cool the scones on a wire rack while you make the glaze.
For the maple glaze, mix together ½ cup of powdered sugar, ½ teaspoon of maple extract, 1 tablespoon of maple syrup and 1 tablespoon of milk. Whisk until smooth.
Drizzle the cooled scones with glaze and top with a sprinkle of maple sugar pearls, if desired. Glaze only the scones that will be consumed right away. Wrap any uneaten, unglazed scones in plastic wrap. They will keep at room temperature for up to 3 days.
