In a large mixing bowl, combine the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles cornmeal.
Combine the 1/2 cup syrup and milk. Add to the dry ingredients and stir until just combined.
Turn out onto a floured surface and roll to 3/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on ungreased baking sheet or parchment paper. Brush the tops of the scones with some additional maple syrup.
Bake the syrup-topped scones in a 375 degree F oven for about 15 minutes or until golden brown. Makes 12 scones.