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A flaky, buttery scone layered with chopped apricots and sweetened with our Sweet Autumn or Sweet Ginger pure maple syrup.



Prep time


Cook time



  • 2 cups all purpose flour​
  • 1/4 cup maple sugar​
  • 3 teaspoons baking powder​
  • 1/2 teaspoon salt​
  • 1/2 cup unsalted butter, cut in pieces​
  • 1 cup dried apricots, cut in pea size pieces​
  • 1 1/2 tablespoon Pure Maple Syrup, Sweet Autumn or Sweet Ginger​
  • 1/2 cup of heavy cream​
  • 1 egg​
  • Additional heavy cream for brushing on top of scones​
  • Additional cinnamon and maple sugar for sprinkling on top of scones​


  1. Preheat oven to 350°F.
  2. Place flour, maple sugar, baking powder and salt in a food processor and pulse to combine.
  3. Add butter and pulse until mixture looks like coarse meal.
  4. Add in apricots and stir to combine.
  5. In a separate bowl, combine maple syrup and heavy cream.
  6. Add in the egg and beat until incorporated.
  7. Add the liquid ingredients to the dry ingredients and mix with fork until dough mostly holds together.
  8. Turn onto a lightly floured board and knead briefly until dry ingredients are completely mixed in. Be careful not to over-knead as this will make the scones less tender.
  9. Pat into a 10″ circle that is approximately 3/4″ thick. cut into 8 wedge-shape pieces.
  10. Place on lightly greased sheet tray. Brush the top of each scone with cream and sprinkle with cinnamon and maple sugar.
  11. Bake until scones have risen and are slightly firm to the touch, about 2o minutes.



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