Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
This recipe combines rustic birch syrup with fresh blueberries for a truly unique scone experience I love sharing with family.
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
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter:
- 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.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Combine Mixtures:
- Pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Add Blueberries:
- Add the blueberries and gently fold them in, being careful not to overmix.
- Shape Dough:
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
- Cut and Place:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush and Sprinkle:
- Brush the tops with cream or milk and sprinkle with coarse sugar if desired.
- Bake:
- Bake for 20–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool slightly before serving warm.
Save to Pinterest These scones always bring the family together on chilly mornings with the comforting aroma filling the kitchen.
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.
Save to Pinterest 
Enjoy these scones fresh from the oven with your favorite spread for a delightful treat.
Recipe Q&A
- → What does birch syrup add to the scones?
Birch syrup provides a unique woodsy sweetness that complements the tartness of blueberries, enhancing overall flavor depth.
- → Can frozen blueberries be used instead of fresh?
Yes, frozen blueberries can be used without thawing to prevent excess moisture, maintaining the dough's texture.
- → How to achieve tender, flaky scones?
Use cold cubed butter cut into dry ingredients and mix wet ingredients gently to prevent overworking the dough, ensuring tender texture.
- → What baking temperature is recommended?
Preheat the oven to 400°F (200°C) for a golden, evenly baked finish in around 20–22 minutes.
- → What toppings can enhance serving?
Brushing with cream or milk before baking and sprinkling coarse sugar adds a lovely crust. Serve with clotted cream or lemon curd for added richness.