Blueberry Maple Scones

Blueberry Maple Scones

If there is any time of the year that I miss living in the province of Ontario it is early Spring. Early Spring in Ontario and Quebec, and even the maritime provinces, is when we used to visit the "sugar bush". We lived in several different towns and cities over the years and everyone of them had one attraction in common...a local sugar bush where you could go during the sap run and have a feast of pancakes and that liquid gold.


Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of the sugar, black or red maple tree. When we moved to British Columbia we even planted several on our property. Of course there is little hope of every tapping them and getting enough syrup to make more than a teaspoon of syrup, but they are beautiful. It also just doesn't get cold enough here in the valley for them to do well.

The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water producing syrup with the characteristic flavor and color of maple syrup and sugar content of 60%. There are several grades of syrup depending on what time in the season of the run the syrup is tapped. Amber is also my favourite colour so it stands to reason that I would gravitate towards this golden syrup not only for its earthy characteristics but for its hues.

I came across this recipe last week from Taste of Nova Scotia that was just delicious so I wanted to share it with you. The blueberry and maple is certainly a local addition to the ancestral recipe brought over by the Scottish settlers in the province of Nova Scotia. I recommend serving the scones with some Apple Butter for an unforgettable treat.

**Blueberry Maple Scones**
Makes 24 large or 36 small scones

¼ cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
1 egg, beaten
¼ cup pure maple syrup
¾ cup buttermilk
1 cup blueberries, fresh or frozen

In a mixing bowl combine sugar, flour, baking powder and salt. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

In separate bowl, mix together the egg, maple syrup and buttermilk. Add the blueberries to the dry ingredients, if using frozen blueberries, use directly from the freezer and dust with flour. Using a fork combine the liquid with the dry ingredients.

Turn dough out onto a lightly floured surface and gently knead 10 to 12 times. Roll out the dough or pat out with your hand to form a square, ½ inch in thickness. Cut into squares to the size of your choice. Cut each square to make 2 triangles. Place on ungreased baking sheet. Bake in a preheated 400°F (200°C) oven for 10 to 12 minutes or until lightly browned.Buttermilk may be substituted with blend or half and half.

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