Latest Recipes

One of my favorite thing to bake for my family is this particular scone recipe. I like it because it requires no rolling ( I am not particularly good at handling dough), just mix the ingredients together and drop spoonfuls of the batter into the baking sheet and VOILA!, scones… It may not look pretty but it sure is yummy especially when serve warm and slathered with butter and honey, yes, honey or you may use your favorite jam, it’s sooo good..especially with a mug of tea or coffee.

I got the recipe from BHG magazine, sept 99 issue. It’s called Date-Maple Scone but I changed the name to Super Easy, No-Roll Scones cause I don’t have maple and dates always available when I need one, so I usually do substitutions. I replace dates with pre-soaked raisins; the maple syrup with corn syrup.. sometimes I replace half of the syrup with apple sauce.. hence the name  change; but for reference I am posting the original recipe below. You may change some ingredients like I mentioned if you prefer as long as you follow the measurements or quantity of ingredients.

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp ground cardamom ( I don’t have this, so I always use cinnamon powder instead)
1/3 cup butter or margerine (margerine for me)
1 beaten egg
1/3 cup maple syrup or maple-flavored syrup (corn syrupor simple syrup will do too)
1/3 cup half-and-half or light cream
1/2 cup snipped, pitted dates ( I haven’t seen or tasted dates before - I heard it’s sweet-, let alone use it so I use raisins, pre-soaked or as is)

In a mixing bowl, combine flour, baking powder and cardamom. Cut in butter or margarine till mixture resembles coarse crumbs.

In a small bowl, combine egg, maple syrup, half-and-half or light cream; stir in dates. Add the liquid mixture all at once to the dry ingredients. Stir just till the mixture clings together.

Drop scone batter mixture from a rounded tablespoon onto greased baking sheet. Bake in 400 degrees oven for 12-15 minutes (longer if you add apple sauce). Serve warm. Makes 16 scones.

In case there’s more than enough for your household….
Leftover scones can be stored in the freezer for 2 months; wrap in seram wrap and seal in an airtight container. To reheat, unwrap and rewrap infoil and put in 300 degrees oven until heated through, for about 15-18 minutes. I haven’t tried storing these scones in the freezer because there are always no leftovers scones in our house,  they’re always gone the same day they’re baked…

 Yummy!   :)