Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first served this recipe to my family on a chilly morning and it instantly became a weekend favorite.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour: dry ingredient
- 1/3 cup (65 g) granulated sugar: dry ingredient
- 2 tsp baking powder: dry ingredient
- 1/2 tsp baking soda: dry ingredient
- 1/2 tsp fine sea salt: dry ingredient
- 1/2 cup (115 g) unsalted butter, cold, cubed: cold ingredient
- 2/3 cup (160 ml) buttermilk, cold: wet ingredient
- 1 large egg: wet ingredient
- 2 tbsp birch syrup (or substitute with maple syrup): wet ingredient
- 1 1/4 cups (160 g) fresh blueberries (or frozen, unthawed): fruit
- 2 tbsp heavy cream or milk: for brushing & topping
- 1 tbsp coarse sugar (optional): for brushing & topping
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.
- Add 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 and 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 Dough:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush and Sprinkle:
- 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 and Serve:
- Cool slightly before serving warm.
Save to Pinterest My family loves gathering in the kitchen while these scones bake, filling the house with a comforting aroma.
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
Calories: 255, Total Fat: 10 g, Carbohydrates: 38 g, Protein: 4 g per scone
Save to Pinterest Enjoy these scones fresh for the best flavor and texture every time.
Recipe Frequently Asked Questions
- → What gives these scones their unique flavor?
The distinctive woodsy sweetness comes from birch syrup, which can be substituted with maple syrup if preferred.
- → Can I use frozen blueberries in this dough?
Yes, frozen blueberries can be added without thawing to prevent excess moisture in the dough.
- → How should the butter be prepared for the dough?
Butter should be cold and cubed before cutting it into the dry ingredients to create a crumbly texture.
- → What is the recommended baking temperature and time?
Bake at 400°F (200°C) for 20 to 22 minutes until golden brown and cooked through.
- → How can I enhance the scones before baking?
Brush the tops with cream or milk and optionally sprinkle with coarse sugar for a crisp, sweet crust.
- → Are there any suggested accompaniments?
These scones pair beautifully with clotted cream or lemon curd for added richness and zest.