Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
This recipe quickly became a family favorite for weekend mornings thanks to its simple preparation and delightful flavors.
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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- 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.
- Step 4:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Step 5:
- Pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Step 6:
- Add the blueberries and gently fold them in, being careful not to overmix.
- Step 7:
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Step 8:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Step 9:
- Brush the tops with cream or milk and sprinkle with coarse sugar if desired.
- Step 10:
- Bake for 20–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Step 11:
- Cool slightly before serving warm.
Save to Pinterest These scones always bring smiles during our family brunches, especially when shared with clotted cream or lemon curd.
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
Calories 255, Total Fat 10 g, Carbohydrates 38 g, Protein 4 g per scone
Save to Pinterest Enjoy these scones warm for the best flavor, perfect for sharing or a delightful solo treat.
Recipe FAQs
- → What does birch syrup add to the scones?
Birch syrup provides a unique woodsy sweetness that enhances the scones' flavor with subtle caramel notes.
- → Can I use frozen blueberries for these scones?
Yes, frozen blueberries can be used without thawing to prevent excess moisture and maintain dough consistency.
- → How do I make sure the scones stay tender?
Use cold butter cut into small pieces and avoid overmixing the dough to keep the texture light and flaky.
- → Is birch syrup essential, or can it be substituted?
Maple syrup can be used as a substitute if birch syrup is unavailable, providing a similar sweet flavor.
- → What is the best way to serve these scones?
Serve slightly warm with clotted cream, lemon curd, or your preferred spread for a delightful experience.
- → Can I add extra flavor to the dough?
Adding finely grated lemon zest introduces a refreshing citrus note complementing the blueberries.