Maple Nut Scone Cookies
- 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
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon cream or milk, plus more only if needed
- 3/4 teaspoon vanilla extract
- 1/2 cup, plus 3 tablespoons brown rice flour
- 1/4 cup tapioca starch
- 2 tablespoons potato starch
- 1/2 teaspoon xanthan gum
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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.
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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.
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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.
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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!
