Esta es una exhibición prevé de cómo se va ver la receta de 'Date Maple Drop Scones' imprimido.

Receta Date Maple Drop Scones
by Global Cookbook

Date Maple Drop Scones
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 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

Direcciones

  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.