# 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 and 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)
# Directions:
01 - Preheat 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 the 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 until smooth.
05 - Pour the wet ingredients into the dry. Gently mix until just combined without overworking.
06 - Carefully fold the blueberries into the dough to avoid crushing them.
07 - Transfer dough to a lightly floured surface and pat into a 7-inch diameter round, approximately 1 inch thick.
08 - Cut the dough into 8 wedges and place them spaced apart on the prepared baking sheet.
09 - Brush the wedge tops with cream or milk and optionally sprinkle with coarse sugar.
10 - Bake for 20 to 22 minutes until golden and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
