Similar to cinnamon rolls but with soft maple sugar and maple syrup (from the Eastern Townships is best)...
Ingredients
3 cups flour
3/4 t cream of tartar
3/4 t salt
1 egg
4 1/2 t baking powder
2 1/2 T white sugar
3/4 cup shortening
1 cup milk
250 g maple soft sugar
1/2 can (540 ml) maple sugar (approx)
Method
Preheat oven to 450ºF
Sift together dry ingredients. Cut in shortening and blend til crumbly. Beat egg lightly and add to milk. Add to dry ingredients. Mix with fork til dough holds together. Turn dough onto lightly floured board. Knead lightly with floured fingers. Roll out dough 1 inch thick. Spread with a few dabs of butter, then spread soft sugar evenly. Cover bottom of baking dish with maple syrup (generous amount). Slice jelly roll 1/2 thick and place on top of syrup. Bake for 12-15 minutes or until golden brown (I baked mine at 425 and it obviously took a little longer). Used glass pans so didn't want them to crack at a high heat.
So good!!!!
Source
Tea Biscuit recipe from Susan Thompson, The Kitchens of Saint John, 1983.