Substituting maple syrup for maple extract 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, which does have a comment saying it wouldn't work in frosting, but this is a bit different.)
I would take some of the maple syrup that you have and cook it down in to granulated Maple Sugar.  A tutorial is here.  Then, as maple sugar is about twice as sweet as regular sugar, substitute it into your recipe accordingly.  That should help infuse your scones with additional maple goodness.