Preheat oven to 425 degrees; grease a large baking sheet. (I used a mini scone pan)
In a large bowl, combine flour, brown sugar, pecans, baking powder and salt. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs.
Add milk, 1/3 cup of the syrup and the maple flavoring to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
Divide dough in half. With a lightly floured rolling pin, roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with remaining dough. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Brush tops with remaining maple syrup.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2007/01/19/maple-syrup-time/