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Maple Lemon Scones

Maple Lemon Scones


2 C Flour

2 TB Sugar

3 TB Maple Cream

4 tsp Baking Powder

8 TB Butter

1 TB Lemon Zest

1 Egg

3/4 C Milk

1/2 C Lemon Juice


1/2 C Powdered Sugar, sifted

4 tsp Lemon Juice

1 TB  Great River Maple Cream

1/2 of 1 Lemon, Zest

1/2 C Chopped Pecans

Preheat oven to 400

1. Combine: Flour, sugar, baking powder and salt. Cut in butter and Great River Maple Cream using a pastry blender until coarse crumbs. Stir in lemon zest.

2. In a different bowl whisk egg, milk and lemon juice. Add to flour mixture until blended, resulting in a moistened and soft dough.

3. Place dough on floured work surface, and knead. Roll dough into a circle 3/4 inch thick.

4. Place onto baking sheet and score into 8-12 wedges with a sharp knife.

5. Bake for 15 minutes or until golden grown. Cool slightly on wire rack. Cut wedges, serve warm.

6. Glaze: in a small bowl mix powdered sugar, lemon juice and Great River Maple Cream together. Drizzle glaze over warm scones sprinkle with lemon zest and pecans.