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Recipe
Date Maple Drop Scones Recipe
| Servings: 16 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 16 servings | |
| Calories 118 | |
| Calories from Fat 44 | 37% |
| Total Fat 4.97g | 6% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 30mg | 1% |
| Potassium 38mg | 1% |
| Total Carbs 16.65g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.04g | 3% |
| Protein 1.8g | 3% |
Ingredients Convert Measures
- For a special treat, beat heavy whipping cream past the stiff peak stage-but
- not quite to the butter stage--and spread on a scone fresh from the oven.
- 2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 1/2 tsp crushed or possibly grnd cardamom
- 1/3 c. butter or possibly margarine
- 1 x beaten egg
- 1/3 c. maple syrup or possibly maple-flavored syrup
- 1/3 c. half-and-half or possibly light cream
- 1/2 c. snipped, pitted dates
Directions
- In a mixing bowl combine flour, baking pwdr, and cardamom. Cut in butter or possibly margarine till mix resembles coarse crumbs. In a small bowl combine egg, maple syrup, and half-and-half or possibly light cream; stir in dates. Add in the liquid mix all at once to the dry ingredients. Stir just till the mix clings together. Drop scone batter mix from a rounded Tbsp. onto greased baking sheet. Bake in a 400 degrees F. oven for 12 to 15 min or possibly till golden brown. Serve hot. Freezer directions: Prepare scones as directed. Tightly wrap individual scones in plastic wrap; seal in airtight container. Store in freezer for up to 2 months. To reheat, unwrap scones and rewrap in foil. Heat in a 300 degree F. oven for 15 to 18 min or possibly till heated through. Or possibly, rewrap scones
- In a paper towel and microwave on high setting for 30 seconds per scone or possibly till heated through.
- Servings: Makes 16 scones.
