Save Pin Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first made these scones on a chilly morning and they quickly 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 )
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C) . 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.
- Mix Wet Ingredients:
- In a separate bowl , whisk together buttermilk , egg , and birch syrup.
- Combine Mixtures:
- Pour the wet mixture into the dry ingredients . 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 and Arrange:
- Cut into 8 wedges and transfer to the prepared baking sheet , spacing them apart.
- Brush & Top:
- 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 & Serve:
- Cool slightly before serving warm.
Save Pin This recipe always brings back warm memories of cozy family mornings gathered around the table sharing fresh scones 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 . Always check ingredient labels for hidden allergens.
Nutritional Information
Per scone : Calories 255 , Total Fat 10 g , Carbohydrates 38 g , Protein 4 g
Save Pin Enjoy these scones warm for the best flavor and texture. They make a delightful treat for any time of day.
Recipe FAQs
- → Can frozen blueberries be used in the scones?
Yes, you can use frozen blueberries without thawing to avoid excess moisture in the dough.
- → What does birch syrup add to the scones?
Birch syrup provides a unique, woodsy sweetness that complements the blueberries and enriches the flavor.
- → Can maple syrup be substituted for birch syrup?
Maple syrup works as a substitute, offering a similar sweetness with a slightly different flavor profile.
- → How should the butter be prepared for mixing?
Use cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs for a flaky texture.
- → What is the recommended way to serve these scones?
They are best enjoyed warm, optionally with clotted cream or lemon curd for an extra touch.
