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2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

¾ cup sour cream

½ cup sugar

1 tsp orange zest

¾ cup unsalted butter, cut into squares and frozen

Maple – Orange Glaze

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, stir together the flour, baking powder, baking soda and salt. In a small bowl lightly beat the egg. Whisk in sour cream. In another bowl, combine sugar and orange zest. Using the back of a spoon, work zest into sugar until well combined; stir into flour mixture. Add butter to flour mixture, using your fingers or a pastry blender, blend in butter until mixture is pebblelike. Stir in sour cream mixture until dough starts to come together and forms a ball. Divide dough in half.

Place one dough portion on a lightly floured surface and press into a 6 inch circle. It should be about ¾ to 1 inch thick. Cut circle into six triangles. Arrange triangles 1 inch apart on the prepared baking sheet. Repeat with second dough portion.

Bake 13-15 minutes or until golden. Cool on baking sheet 5 minutes. Transfer scones to a wire rack. While scones cool, make Maple-Orange glaze. Spoon the glaze over scones. Makes 12 scones.


In a bowl, stir together 1 ¾ cups powdered sugar and 1 tsp orange zest. Stir in 3 tbsp melted butter, 3 tbsp orange juice, 1 tsp vanilla and ½ tsp maple syrup until smooth.


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of Plum Creek

Weiss Woods

Voted best at 2024 Tattersall Maplefest

Wisconsin's Finest

Maple Syrup

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