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: Servings: 12 Sift dry ingredients together in a mixing bowl
1: Cut in shortening until it is the size of small peas
2: Using a small bowl, beat eggs, then beat in milk and pour into flour mixture
3: Stir just until blended; do not overmix or dough will become tough
4: Fold in raisins
5: Roll out dough on floured surface until 2 inches thick, then cut into rounds on greased baking sheet
6: Bake in oven preheated ot 425 degrees for 12 - 15 minutes, or until lightly browned
7: Makes about a dozen
8: Recipe by Margaret Hayes
9: These scones appear in the movie The Dance Goes On
10: Montreal actress Louise Marleau takes them to a Gaspe fair
11: From The Gazette, 91/09/18
12: Posted by James Lor
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini