Maple Nut Scone Cookies are chewy maple cookies generously studded with pecans and drizzled with a maple frosting. These are THE cookies. All the texture of a soft, chewy scone (not a fan of scones? never fear, there’s nothing dried out or flavorless happening here) with a rich maple flavor and the perfect balance of pecans and maple flavors.
Scone cookies are rapidly becoming one of my favorite things and these Maple Cookies are officially the most popular cookie I make. If I’ve baked for you over the past year, you’ve had these cookies and you have likely been waiting patiently or not so patiently for the recipe.
To be honest, I have no idea why it has taken me so long to post this recipe. I thought I posted it last spring! I went to make these cookies over the holidays and realized the recipe was still waiting in my drafts. I printed it out and worked from that paper all through the holidays.
I’ve had so many requests for this recipe, I’ve been sending it out in a Word doc to friends for the past couple of months. I’m not even exaggerating, these cookies have proven irresistible to every single person that I have shared one with.
I’m thrilled to be sharing these Maple Nut Scone Cookies with you at last and I can guarantee that if you will give them a try, this unassuming little cookie just might become your new favorite as well.
If you want a few more cookies to balance out your January fresh start and all the salad recipes, I recommend trying these Salted Chocolate Chip Cookies or these Raspberry Scone Cookies. These Almond Crescent Cookies and these Soft and Chewy Snickerdoodles are on my baking list now too. There are so many cookie recipes on this website already and yet, I’m still constantly trying new ones. There’s nothing better than a warm tray of cookies to make any day of the week more special.
Scone Making Tips
- Grate COLD butter. If you haven’t tried it already, you can’t even imagine how EASY this is. Use butter straight from the refrigerator, don’t let it warm on the counter while you set up the grater. It takes only 15-20 seconds to grate a cold stick of butter. Toss the fluffy grated butter into flour to lightly coat it and then all you need is a fork or your fingers to turn it into perfect crumbs in moments.
- The dough will be drier than most cookie doughs, similar to a powdered biscuit dough. It should hold together when you press it with your fingers. If it still crumbles when pressed, drizzle in additional heavy cream, just a tablespoon at a time.
Kitchen Tip: I use this scoop and this baking sheet to make this recipe.
- 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
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.
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.
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.
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!
The humidity where you live will affect how much cream is needed in this recipe. I've found that sometimes 1/3 cup is enough and other times a tablespoon or two additional liquid is needed to make the dough come together. It should be somewhat dry and loose (similar to biscuit dough) and you should be able to press it together with your hands.
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