Developed by Chris Wickham, owner of Glen Mountain Market, Watkins Glen, NY


Makes 24-28 Scones


24 oz. regular flour

24 oz. cake flour

8 oz. Pure New York State Granulated Maple Sugar

Pinch of salt

2-3/4 tbsp. baking powder

18 oz. butter (softened)

5 eggs

24 oz. buttermilk

8 oz. jar of Pure New York State Maple Cream

Preheat oven to 400º F. Combine regular flour, cake flour, salt, and baking powder. Blend in granulated maple sugar, butter and eggs, then add buttermilk. Blend till all ingredients are mixed. Using a 4 oz. ice cream scoop, arrange on a lightly greased cookie sheet. Bake for 16 to 18 minutes, or until golden brown. 


Immediately remove from cookie sheet and cover with a generous amount of maple cream. Serve warm.