Save Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 1/3 cup (65 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt
- Cold Ingredients: 1/2 cup (115 g) unsalted butter, cold, cubed
- Wet Ingredients: 2/3 cup (160 ml) buttermilk, cold, 1 large egg, 2 tbsp birch syrup (or substitute with maple syrup)
- Fruit: 1 1/4 cups (160 g) fresh blueberries (or frozen, unthawed)
- For Brushing & Topping: 2 tbsp heavy cream or milk, 1 tbsp coarse sugar (optional)
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
- Step 4:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Step 5:
- Pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Step 6:
- Add the blueberries and gently fold them in, being careful not to overmix.
- Step 7:
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Step 8:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Step 9:
- Brush the tops with cream or milk and sprinkle with coarse sugar if desired.
- Step 10:
- Bake for 20 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Step 11:
- Cool slightly before serving warm.
Save 
Save This recipe makes a delightful treat for breakfast or tea enjoy these scones fresh and warm for best taste
Your Questions Answered
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used directly without thawing to prevent extra moisture, preserving the scone's texture.
- → What can substitute birch syrup in this dish?
Maple syrup is a suitable alternative that maintains a sweet, rich flavor with a gentle twist.
- → How do I keep the scones tender and flaky?
Use cold, cubed butter and handle the dough gently, mixing until just combined for a tender, flaky crumb.
- → What is the best way to brush and top the scones before baking?
Lightly brushing with heavy cream or milk followed by a sprinkle of coarse sugar adds a golden, slightly crunchy finish.
- → Can lemon zest be added to enhance flavor?
Yes, adding finely grated lemon zest introduces a bright, citrusy note that complements the sweetness.
