18 March 2009

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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

34 comments:

  1. YES!!! Now it's time of cabane a sucre!!! I love tire d'erable!!

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  2. Oh wow, I would miss it too. Love the scone...it's lovely!

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  3. The scones sound excellent with maple syrup! Delicious!

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  4. Mmm. The first maple syrup of the season. That DOES bring back memories. When I was a kid my grandfather knew a few people who tapped their own maples... and that sugar. The sweetest!

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  5. Can't go wrong with maple syrup and blueberries! You are a good Canadian gal!
    The first thing I did when I bought my little tiny house was plant a sugar maple on the boulevard in front. Yay for the good 'ole maple!

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  6. I love scones and blueberries! These look terrific!

    Cheers,

    Rosa

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  7. I learnt a lot today from your post and Giz's about maple syrup. The scones sound fantastic.

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  8. Vall love these scones!! xGloria

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  9. Yummy - these look great! I have a similar recipe somewhere that is really good, and I LOVE fresh baked scones...

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  10. I've read so many wonderful things about the blueberries in Canada Val, the little blueberries espicially. wonderful!!

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  11. Love this recipe! Trees are tapped all over NNY now! I love the "sugar on snow". YUMM.

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  12. Those look really good. Scones in Utah are fried bread :) Those would probably be called biscuits.

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  13. Apple butter on a scone????Wow, what is not to like about that???Delicious!!!

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  14. absolutely delicious
    wish i had time for a cuppa to go with them

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  15. A very educational post about maple syrup Val...I learned a lot. A perfect combination with baked scones!

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  16. I like scones a lot but I don't think I've ever had them made with maple syrup. Sounds like a winning idea.

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  17. i've always wanted to make scones but never got round to doing it. My brother was in Canada late last year and I got him to buy back a bottle (more like a jug!) of Maple Syrup. I've yet to blog about it...

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  18. Great idea, I never thought of putting blueberries into scones before! (And I love maple syrup.)

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  19. I still have never made scones - this recipe makes me want to give them a try. Looks tasty.

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  20. Maple and blueberry, I am loving that combo!

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  21. A scone covered in butter for breakfast....amazing.

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  22. I consider myself to be quite spoiled, as my Dad makes his own maple syrup. Though I make scones often, I've never thought to add maple syrup. Great idea!

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  23. I love scones. They look yummy.

    My uncle used to live in a town in Vermont called Sugarbush. It never occurred to me that they were referring to maple trees. Duh! They make a lot of maple syrup in Vermont!

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  24. Val I love maple syrup and these scones definitely look scrumptious.

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  25. OH YUM!! I love scones dearly, and your combo of blueberries and maple sounds absolutely heavenly... I think I know what I'm fixing for breakfast tomorrow... ;-)

    Thank you so much for your lovely congrats comment! :-) I can't even imagine having to work as a nurse and stand up every time a doctor came in the room - especially since I would have to stand up every time Zach walked by! *giggles* How times have changed for the better indeed... :-)

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  26. Those scones look good!

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  27. Lovely scones, Val. I'm blogging about a recent trip to the 'sugar bush' soon. You're right, there's nothing like it.

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  28. Mmm, I would love to start my morning with one of these! Maybe two. :)

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  29. just when i'd almost given up ever finding a scone to love, you come out with this. fantastic, val!

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  30. I miss so much going to 'Cabane à sucre'. I'm so happy when my mom sends me real Maple Syrup at this time of the year.

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  31. I love maple syrup. My daughter's godparents come from Canada, and each trip home they used to return with some maple syrup for us. Sadly they have now moved to NYC and maple syrup here in SA is uber expensive and second rate.

    The scones recipe looks fab as well Valli, I will have to give it a try

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  32. Hot scones - cold butter...a perfect excuse.

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  33. Ti sthe season. You guys are lucky to be near this.Sounds heavenly.

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  34. Oh, those scones. Mmmm. The combination sounds absolutely delish. Early in my career (I am a journalist), I visited several maple farms here in Connecticut and got to see how and where they make maple syrup locally. So interesting -- and it seems like it takes a lot of patience.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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