About 45 minutes before serving or early in day: In 10-inch skillet over medium heat, cook pecans, shaking frequently, until lightly toasted. Remove from heat; stir in 1/4 cup maple syrup to coat pecans well. Spoon pecan mixture into small bowl; cool completely. In large bowl, mix 2 cups flour with sugar, baking powder, salt, and baking soda. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Add pecan mixture, using hand to separate and blend it into flour mixture. In small bowl, with fork, mix milk, vinegar, and eggs. Stir milk mixture into flour mixture just until ingredients are blended. Preheat oven to 400°F. Turn dough onto well-floured surface; sprinkle top of dough with flour. With floured hands, gently knead dough 10 times, sprinkling dough with additional flour if needed. With floured rolling pin, roll dough 1 inch thick. With floured 1-1/2-inch round biscuit cutter, cut dough into rounds; reserve trimmings. Place on ungreased large cookie sheets, 2 inches apart. Gently pat trimmings together; roll 1 inch thick; continue cutting rounds to make about 24 scones in all. Brush tops of scones with 4 teaspoons maple syrup. Bake 10 minutes or until golden. Serve scones warm, or cool on wire racks to serve later. Reheat if desired. Makes about 2 dozen scones. Each scone: About 110 calories, 6 g fat, 18 mg cholesterol, 135 mg