Tender, golden scones filled with juicy blueberries and birch syrup, ideal for cozy mornings or tea.
# Ingredient List:
→ 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, 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 (can be frozen, unthawed)
→ For Brushing and Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# How to Prepare:
01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - Add the cold, cubed butter to the dry mixture and cut in using a pastry cutter or fingertips until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup until blended.
05 - Pour the wet mixture into the dry ingredients and gently mix until just combined without overworking the dough.
06 - Carefully fold in the blueberries, avoiding vigorous mixing to maintain their shape.
07 - Turn the dough onto a lightly floured surface and pat into a 7-inch diameter round approximately 1 inch thick.
08 - Cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing wedges evenly.
09 - Brush the tops with heavy cream or milk and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
