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)
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.