Maple Nut Scone Cookies

ByElina
Ingredients
  • 1 cup all purpose flour *
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup raw sugar, plus more for topping
  • 1/4 cup cold butter
  • 1/3 cup, plus 1-2 tablespoons heavy cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans, chopped
GLAZE INGREDIENTS
  • 1 cup powdered sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon cream or milk, plus more only if needed
  • 3/4 teaspoon vanilla extract
* GLUTEN FREE ALTERNATIVE
  • 1/2 cup, plus 3 tablespoons brown rice flour
  • 1/4 cup tapioca starch
  • 2 tablespoons potato starch
  • 1/2 teaspoon xanthan gum
Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.

  2. Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized.

  3. Stir together 1/3 cup heavy cream, maple syrup, and vanilla. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the pecans. Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.

  4. Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, syrups, cream, and vanilla in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze. Drizzle the glaze over the cooled cookies. Store in an airtight container. Enjoy!

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