Pin It Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first served these scones on a chilly Sunday morning and they quickly became a family favorite, enjoyed with clotted cream and lemon curd.
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.
Pin It These scones bring everyone together around the breakfast table, turning ordinary mornings into special moments filled with warmth and sweetness.
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
Pin It Serve these scones warm with your favorite spread for best flavor and texture.
Recipe FAQs
- → What gives these scones their unique flavor?
The birch syrup adds a distinct woodsy sweetness that complements the juicy blueberries, creating a balanced and flavorful bite.
- → Can frozen blueberries be used without thawing?
Yes, using frozen blueberries directly helps prevent excess moisture and keeps the dough from becoming soggy.
- → How is the dough prepared for best texture?
Cold cubed butter is cut into dry ingredients until coarse crumbs form, then combined gently with wet ingredients and berries to keep the scones flaky.
- → What is the ideal baking temperature and time?
Bake at 400°F (200°C) for 20–22 minutes until the scones turn golden brown and a toothpick comes out clean.
- → What toppings enhance these scones after baking?
Brushing with cream or milk and sprinkling coarse sugar before baking adds a subtle crunch and attractive shine.