Tender, golden scones infused with blueberries and birch syrup, perfect for warm, cozy mornings or tea.
# What You 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)
→ Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Add the cold, cubed butter to the dry mixture and cut it in using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together the buttermilk, egg, and birch syrup until combined.
05 - Pour the wet ingredients into the dry and gently mix just until incorporated; avoid overmixing.
06 - Carefully fold the blueberries into the dough, ensuring they remain intact and the batter isn't overworked.
07 - Turn the dough onto a lightly floured surface and pat it into a round about 7 inches in diameter and 1 inch thick.
08 - Slice the dough into 8 equal wedges and place them spaced apart on the prepared baking sheet.
09 - Brush the tops of each wedge with heavy cream or milk; sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes or until golden and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool briefly and serve warm.
