Pin to Board Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first tried these scones on a chilly morning and they instantly became a family favorite for weekend breakfasts.
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
- Preheat Oven:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter:
- 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.
- Combine Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Mix Wet & Dry:
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Add Blueberries:
- Add the blueberries and gently fold them in, being careful not to overmix.
- Shape Dough:
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Cut Wedges:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush Topping:
- Brush the tops with cream or milk and sprinkle with coarse sugar if desired.
- Bake:
- Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool:
- Cool slightly before serving warm.
Pin to Board My family loves gathering around the table on weekend mornings enjoying these warm scones with clotted cream and tea.
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.
Nutritional Information
Per scone: 255 calories, 10 g total fat, 38 g carbohydrates, 4 g protein.
Pin to Board 
Enjoy these scones fresh and warm for the best flavor; they also freeze well for quick breakfasts.
Common Questions
- → What is the role of birch syrup in the scones?
Birch syrup adds a unique, woodsy sweetness that complements the blueberries, enhancing the overall flavor profile with subtle depth.
- → Can maple syrup be used instead of birch syrup?
Yes, maple syrup serves as a great substitute, providing a similar sweetness and flavor that pairs well with the other ingredients.
- → Should frozen blueberries be thawed before mixing?
It's best to use frozen blueberries without thawing to prevent the dough from becoming too wet and maintain texture consistency.
- → How can I achieve a flaky texture in these baked goods?
Using cold butter cut into the dry ingredients creates small fat pockets that melt during baking, resulting in a tender and flaky crumb.
- → What is the purpose of brushing with cream or milk before baking?
Brushing the tops with cream or milk helps develop a golden, glossy crust and can be sprinkled with coarse sugar for added texture.