I found a recipe for maple scones I might try, but it calls for both 1/4 cup maple syrup and 1/4 tsp maple extract, and I only have syrup. I don't have any idea how strongly flavored the extract is compared to the syrup, but it seems like I should be able to reduce some syrup, take out some of the sugar, and be just fine. **How much maple syrup would it take to get the flavor contained in 1/4 tsp of extract?** I can balance the recipe from there.

(I've seen [this question][1], which does have a comment saying it wouldn't work in frosting, but this is a bit different.)


  [1]: http://cooking.stackexchange.com/questions/7912/what-can-i-substitute-maple-extract-with