This recipe presents a delightful scone made with maple syrup instead of sugar. It emphasizes the use of fresh wild blueberries and gives instructions for adjusting sizes and baking times. The scones, best enjoyed fresh, freeze well and can be reheated easily. It yields around 16 scones.
A tasty way to celebrate spring or any other season! Perhaps it’s true of many…
This content highlights the author’s love for maple syrup, sourced locally from Lanark County, Ontario, Canada. It describes its versatility and nutritional benefits compared to refined sugars. The recipe provided details the preparation of cookies made with maple syrup, emphasizing their delightful taste and aesthetic appeal, perfect for celebrating the maple season.
Constantly Cooking with Paula Roy 