Terri Lynn Recipes Maple Pecan Scone Cookies

Ingredients

• 10 tbsp Butter, frozen for 30 minutes
• ¾ cup Oats
• 1 3/4 cup Flour
• ¼ cup Brown sugar
• ¼ cup Sugar
• 2 ½ tsp Baking powder
• ¼ tsp Baking soda
• ½ tsp Salt
• 2/3 cup Terri Lynn Fancy Pecan Pieces
• 1/2 cup + 1 Tbsp Heavy cream, divided
• 1 Egg
• 1 tsp Maple extract
• ¾ tsp Vanilla extract

Directions

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner.
• In a food processor, pulse oats until ground.
• Mix oats with flour, brown sugar, sugar, baking powder, baking soda and salt.
• In a small mixing bowl, whisk together 1/2 cup of the heavy cream, the egg, maple extract, and vanilla extract.
• Grate butter on the small holes of a box grater and add to flour mixture.
• Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal.
• Stir in 2/3 cup of the pecans.
• Pour cream mixture into flour mixture and toss with a rubber spatula until it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.
• Pour into a lightly floured surface and gently pat and shape into 2” balls, slightly flatten to 1/2” thickness.
• Brush tops with remaining 1 Tbsp heavy cream.
• Bake in preheated oven until golden, about 13 - 15 minutes.

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