Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
These scones quickly became a family favorite for weekend mornings, filling the kitchen with a warm inviting aroma.
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 This recipe often brings the family together on lazy Sunday mornings, sharing stories over freshly baked scones.
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
Per scone: Calories 255, Total Fat 10 g, Carbohydrates 38 g, Protein 4 g
Save to Pinterest Enjoy your warm scones fresh from the oven for the best taste and texture.
Recipe FAQs
- → What does birch syrup add to the scones?
Birch syrup provides a unique, woodsy sweetness that complements the juicy blueberries, offering a subtle depth of flavor distinct from traditional sweeteners.
- → Can frozen blueberries be used directly in the dough?
Yes, frozen blueberries can be added without thawing to prevent extra moisture from affecting the dough’s texture.
- → How do I achieve a flaky texture in these scones?
Using cold cubed butter cut into the dry ingredients creates small pockets of fat that melt during baking, resulting in tender, flaky layers.
- → What is the purpose of brushing the scones with cream or milk?
Brushing the tops with cream or milk before baking promotes a golden, slightly glossy crust and helps the coarse sugar adhere for a subtle crunch.
- → Are there any good flavor variations to try?
Add finely grated lemon zest to the dough for a bright citrus note or serve with clotted cream or lemon curd to enhance the buttery richness.