1 : c Light cream
3 : tb 100% Pure Maple Syrup
4 : tb Confectioner sugar
2 : ts Vanilla extract
3/4 : c Heavy cream
1/2 : c Milk
2 : ts White rum; (optional)
1 : c Stem ginger; drained and
-finely : -finely chopped.
60 : Walnuts
1 : Egg White
1 : pn Salt
200 : ml Maple Syrup
240 : ml Double Cream
4 : md Apples, peeled and sliced
-(up : -(up to 5)
1/2 : c Maple syrup
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ts Cornstarch
0: Heat oven to 350'F
1: Grease and flour a 9-x-13 baking sheet
2: In a large bowl stir together the flour, pecans, baking powder, and salt
3: Cut in the butter until the mixture resembles coarse meal
4: Set aside
5: In another bowl, whisk together the maple syrup and cream
6: Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together
7: Roll out about two inches thick on a lightly flouted surface
8: Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart
9: Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned
10: Transfer to a rack and cool
11: Source: Americas, September, 1995 Posted to MealMaster Recipes List, Digest #152 Date: 01 Jun 96 16:15:59 EDT From: Linda <72752
12: 746@compuserve
13: com>