Date-Maple Drop Scones
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.
Prep Time:
15 mins
Total Time:
27 mins
Servings:
Makes 16.
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon crushed or ground cardamom
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1/3 cup butter or margarine
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1 beaten egg
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1/3 cup maple syrup or maple-flavored syrup
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1/3 cup half-and-half or light cream
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1/2 cup snipped, pitted dates
Directions
1.
In a mixing bowl combine flour, baking powder, and cardamom. Cut in butter or margarine until mixture resembles coarse crumbs.
2.
In a small bowl combine egg, maple syrup, and half-and-half or light cream; stir in dates. Add the liquid mixture all at once to the dry ingredients. Stir just until the mixture clings together.
3.
Drop scone batter mixture from a rounded tablespoon onto greased baking sheet. Bake in a 400 degree F. oven for 12 to 15 minutes or until golden. Serve warm. Makes 16.
Make-Ahead Tip
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 minutes or until heated through. Or, rewrap scones in a paper towel and microwave on high setting for 30 seconds per scone or until heated through.
Nutrition information
Calories 129, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 114 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 4%, Calcium 6%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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