Pin This Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first enjoyed these rustic scones on a cool morning and was amazed at how the birch syrup adds a special touch to the flavor.
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). 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 Fruit:
- 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 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.
Pin This Making these scones has become a cherished family ritual especially on lazy weekend mornings.
Notes
Serve with clotted cream or lemon curd for an extra treat. For a citrusy note, add 1 tsp finely grated lemon zest to the dough.
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.
Pin This 
Enjoy your warm blueberry scones fresh from the oven for the best flavor and texture.
Recipe FAQs
- → What does birch syrup add to the flavor?
Birch syrup imparts a unique woodsy sweetness that complements the blueberries’ natural tartness, offering a subtle depth of flavor.
- → Can I substitute birch syrup with maple syrup?
Yes, maple syrup can replace birch syrup, providing a similar sweetness with a familiar maple flavor.
- → Should the blueberries be fresh or frozen?
Both fresh and unthawed frozen blueberries work well; frozen ones help prevent extra moisture that might affect the dough.
- → What is the best way to mix the dough for tender scones?
Use cold butter cut into dry ingredients until coarse crumbs form; then gently fold in wet ingredients and fruit to avoid overmixing.
- → How can I add a citrus note to these scones?
Incorporate finely grated lemon zest into the dough to brighten the flavor and add a fresh, citrusy aroma.
- → What toppings enhance the finished scones?
Brushing with cream or milk before baking adds a golden finish, and a sprinkle of coarse sugar provides a pleasant crunch.