# 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)
# How-To:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Cut the cold cubed butter into the dry mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup.
05 - Pour the wet mixture into the dry ingredients and gently mix until just combined.
06 - Carefully fold in the blueberries, avoiding overmixing to maintain texture.
07 - Turn dough onto a floured surface and pat into a 7-inch round about 1 inch thick.
08 - Slice the dough into 8 wedges and arrange them spaced apart on the prepared baking sheet.
09 - Brush the scone tops with heavy cream or milk and optionally sprinkle with coarse sugar.
10 - Bake for 20 to 22 minutes until golden brown and a toothpick inserted comes out clean.
11 - Allow scones to cool slightly before serving warm.
