# 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, 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)
# Step-by-Step Guide:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to the dry mixture and cut it in using a pastry cutter or fingertips until coarse crumbs form.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup.
05 - Pour the wet mixture into dry ingredients and gently mix until just combined.
06 - Carefully fold in blueberries without overmixing to preserve their shape.
07 - Turn dough onto a lightly floured surface, pat into a 7-inch round about 1 inch thick.
08 - Slice the dough round into 8 wedges and place them spaced apart on the prepared baking sheet.
09 - Brush scone tops with heavy cream or milk and optionally sprinkle with coarse sugar.
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 briefly before serving warm.
