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
Glaze
1/2 C Powdered Sugar, sifted
4 tsp Lemon Juice
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.