# What You’ll 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 or frozen blueberries, unthawed
→ For Brushing & Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Add cold cubed butter to the dry mix and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk together cold buttermilk, egg, and birch syrup in a separate bowl.
05 - Pour wet ingredients into dry, gently mixing just until combined without overworking the dough.
06 - Gently fold in blueberries, taking care not to break them or overmix the dough.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter round, about 1 inch thick.
08 - Slice dough into 8 wedges and place them spaced apart on the prepared baking sheet.
09 - Brush scone tops with heavy cream or milk and sprinkle coarse sugar if desired.
10 - Bake for 20 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
