For the longest time, I thought I hated maple syrup. What I didn’t realize was that what I thought was maple syrup was table syrup and there is a MASSIVE difference between the two. The first time I remember having actual maple syrup was at Sugar Moon Farm eating it after they had poured it over snow turning it into almost a hard candy. Life changing. Fast forward to living abroad it was put into Christmas and birthday packages and carefully stretched out for as long as possible. Now home, it’s a staple for over night oats, marinades and of course pancakes – slathered with maple syrup and any fresh fruit I can find.
There is something about the flavour profile of blueberries and maple syrup together that just sings. A couple of weeks ago we went to the Lunenburg Winery to pick countless buckets of fat juicy blueberries. On returning my mom came across an old recipe book called “Blueberries and Maple Syrup.” by the Nova Scotia Blueberry Association. One of those simple local cookbooks that everyone in the office probably went and asked their grandparents for their favourite recipe. Every recipe from savoury to sweet in it sounds delectable and all I want to do is slowly work my way through the whole book. So with a bottle of Sugar Moon Farm maple syrup happily waiting in my fridge and fresh blueberries dying to be used, I decided there was no time like the present.
The first recipe I tried was Blueberry Grunt. For any non-Atlantic Canadian’s reading this; imagine warm tender maple sugar dumplings steamed nestled amongst a rich blueberry pie filling with cinnamon and maple syrup added for a bit of warmth. Served warm with cream or ice cream…yup. It’s pretty decadent and for me tastes like summers on the south shore.
The second was my favourite. Likely due to my love and appreciation of a good scone. Impossible not have after living in Ireland and England. On the page opposite to the blueberry grunt was a recipe for a blueberry maple scone that turned out to be tasty enough for high tea. Add a smattering of strawberry jam and a dollop of whipped or clotted cream and you’ll find yourself sitting on a picnic blanket, along the coast of nova scotia having afternoon tea in the sun. I’ve made this recipe twice now, and the second time I cut the amount of blueberries in half and added in that amount of dark chocolate chips.
Blueberry Maple Scones
Preheat oven to 200C or 400F.
50ml of sugar
5ml of baking powder
2ml of salt
125ml of butter (freeze it or just pop it in the freezer for a bit so it gets really cold)
1 egg beaten
175ml of buttermilk (blend or sour cream)
250ml of fresh or frozen blueberries
- Sieve together flour, sugar, baking powder and salt. Then add your maple syrup and mix together. It will make the texture go a bit like a fluffy sawdust.
- Grate in your butter. (I just learned this trick and it’s life changing. Up there with learning that table syrup and maple syrup are not the same thing.) Mix into your dry ingredients mixture quickly with your fingers.
- Whisk together the buttermilk and egg mixture in a separate container using a fork. Then add it to your dry ingredients. Mixing until it comes together into a ball. I folded in the fresh blueberries at this point or half blueberries and half chocolate chips.
- Form into a ball and put onto a floured surface. Roll out into one large square about 1 1/4 inch thick and then cut into smaller squares/triangles. You can also roll it rounds and cut it into wedges.
- Place on a non greased baking tray and bake for 15 minutes or until golden around the edges.
Best enjoyed freshly made with cream and jam or plain yogurt with jam or just on their own. Enjoy! You can also freeze them and then warm them up in the oven when you want them or for the next time you’re planning an afternoon tea.