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I made these for breakfast this morning. They’re from the Barefoot Contessa Cookbook. The recipe can be found on the Food Network site┬áhere.

You can really taste the maple syrup in these (no substitutes!) and the maple glaze gives them that extra punch of flavour. Being Canadian, the taste of real maple syrup is a highlight. ­čÖé Every spring (March/April) growing up, there were school or family trips to the sugar shack to enjoy the┬átraditional meal followed by the treat of eating maple syrup on snow… It was always when the weather started to warm up, all the maple trees had buckets attached to them to catch the sap drippings which is then transformed into maple syrup. The meal usually consisted of eggs, ham, pea soup, pork rinds, baked beans, pancakes with maple syrup, homemade doughnuts, maple tarts… Healthy? Hell no. But fantastic nonetheless. ­čÖé “La Goudrelle” is the sugar shack we went to most regularly.

Mmm Maple syrup on snow. You're given a popsicle stick and place it perpendicular to one of the syrup strips, then roll it to wrap the syrup around the tip of the stick. Awesome!

Here are the scones right out of the oven, cooling (on one of my new racks), right before I added the glaze.

And here they are, glazed and oat-sprinkled, ready to be eaten.

They were great with coffee. ­čÖé

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