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Preheat oven to 425℉.
Line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
Use a cheese grater to grate the butter into shreds. Try to work quickly to keep the butter cold.
Use a rubber spatula or your hands to mix the butter shreds into the flour mixture until fully coated and crumbly.
Stir in the chopped pecans.
In a separate medium bowl, stir together the starter, milk and maple syrup.
Pour the wet ingredients over the dry ingredients and gently stir until mostly combined and a shaggy dough forms. Do not overwork the dough.
Transfer the dough to a lightly floured work surface. Gently shape the dough into an approximate 9 inch circle.
Use a large knife or bench scraper to cut the dough into 8 equal sized wedges.
Transfer the wedges to the prepared baking sheet, spacing at least 1½ inches apart.
Bake the scones for 5 minutes at 425℉. Then, reduce the heat to 375℉ and continue to bake for an additional 10 minutes. Allow to cool completely before glazing.
In a small bowl, whisk together the melted butter, maple syrup, milk and powdered sugar until smooth.
Drizzle the glaze over the scones. Allow to set before serving.