Pin it 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.
Pin it Required Tools
Mixing bowls, Pastry cutter or fork, Whisk, Baking sheet, Parchment paper, Pastry brush, Knife or bench scraper
Allergen Information
Contains Wheat (gluten), milk, egg, butter. May contain traces of nuts or soy depending on manufacturing facility. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 255, Total Fat 10 g, Carbohydrates 38 g, Protein 4 g per scone
Pin it 
These scones are best enjoyed fresh and warm. Store leftovers in an airtight container for up to two days.
Recipe FAQ
- → Can maple syrup replace birch syrup?
Yes, maple syrup can be used as a substitute, providing a similar sweetness with a milder flavor profile.
- → Is it necessary to thaw frozen blueberries?
No, frozen blueberries can be folded into the dough without thawing to avoid excess moisture and maintain texture.
- → How do I achieve a tender crumb?
Cutting cold butter into the dry ingredients until coarse crumbs form and using buttermilk help create a tender, moist scone texture.
- → What is the purpose of brushing cream on top?
Brushing cream or milk creates a shiny, golden crust and helps coarse sugar adhere for added texture.
- → Can lemon zest be added for flavor?
Yes, adding finely grated lemon zest to the dough introduces a subtle citrus note that complements the berries and birch syrup.