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.
Say cheese! I’m so delighted with the reception this season of my Rogers TV cooking…
A fun twist on a Tex-Mex favourite! While you might be more familiar with fruit-based…
A delicious savoury treat! These versatile beauties can be a delicious accompaniment for soups and…
A flavourful, easy-to-make summer sidekick! I’m calling it right now. These biscuits are officially my…
Sourdough starter perfect for more than just bread! If you, like so many other people,…
Some tasty and inventive ways to enjoy a favourite fruit! Did you know apples will…
A superior method for better baking results! I spent years trying to figure out why…
Pack some variety & nutrition into your family’s lunchboxes! For this episode of my cooking…
Easy, delicious biscuits for breakfast, brunch or teatime! I adore making scones and biscuits but…
Constantly Cooking with Paula Roy 