Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I first tried these scones on a chilly morning and they instantly became a family favorite for weekend breakfasts.
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:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour sugar baking powder baking soda and salt in a large bowl.
- Cut in Butter:
- Add cold cubed butter cut into flour mixture until coarse crumbs form.
- Mix Wet Ingredients:
- Whisk buttermilk egg and birch syrup in a separate bowl.
- Combine:
- Pour wet mixture into dry ingredients gently mix until just combined.
- Add Blueberries:
- Gently fold in blueberries without overmixing.
- Shape Dough:
- Turn dough onto floured surface pat into 7-inch round 1 inch thick.
- Cut and Arrange:
- Cut into 8 wedges transfer to baking sheet spacing apart.
- Brush & Sprinkle:
- Brush tops with cream or milk and sprinkle with coarse sugar if desired.
- Bake:
- Bake 20 22 minutes until golden brown toothpick comes out clean.
- Cool:
- Cool slightly before serving warm.
Save to Pinterest These scones always bring my family together on weekend mornings sharing stories over warm tea.
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
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Enjoy these scones fresh and warm for the best flavor and texture every time.
Recipe Q&A
- → How do I prevent blueberries from making the dough too wet?
Use fresh or frozen blueberries without thawing to limit released moisture and gently fold them into the dough to avoid breaking.
- → Can I substitute birch syrup with another sweetener?
Maple syrup is an excellent alternative that retains the natural sweetness and subtle woody notes.
- → What is the best way to achieve flaky scones?
Keeping the butter cold and cutting it into coarse crumbs before mixing wet ingredients helps create a flaky texture.
- → How should the scones be stored after baking?
Store completely cooled scones in an airtight container at room temperature for up to two days.
- → Can lemon zest be added to enhance flavor?
Yes, adding finely grated lemon zest brightens the flavor with a fresh citrus note without overpowering the berries.