# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Cold Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
→ Wet Ingredients
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - 2 tablespoons birch syrup or maple syrup
→ Fruit
10 - 1 1/4 cups fresh blueberries or frozen, unthawed
→ For Brushing & Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# How-To Steps:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - Add cold, cubed butter to the dry ingredients and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup until combined.
05 - Pour wet ingredients into dry ingredients and gently mix until just combined, avoiding overmixing.
06 - Carefully fold fresh or frozen blueberries into the dough to distribute evenly without crushing.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter round, approximately 1 inch thick.
08 - Cut the round into 8 equal wedges and arrange them spaced apart on the prepared baking sheet.
09 - Brush the tops of each wedge with heavy cream or milk, then optionally sprinkle with coarse sugar for a crisp finish.
10 - Bake in the preheated oven for 20 to 22 minutes until scones are golden brown and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm for optimal texture and flavor.
