• Date Maple Drop Scones

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    • 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


    1. 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
    2. In a paper towel and microwave on high setting for 30 seconds per scone or possibly till heated through.
    3. Servings: Makes 16 scones.

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