Save Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
This recipe quickly became a weekend favorite as it combines simplicity with delightful flavors that brighten mornings.
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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)
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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 Sharing these scones at breakfast has created many warm family memories full of smiles and stories.
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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.
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Enjoy these scones fresh from the oven or warmed with a spread of clotted cream for the best experience.
Recipe FAQs
- → What gives these scones their unique flavor?
The subtle woodsy sweetness comes from birch syrup, which complements the fresh blueberries beautifully.
- → Can I use frozen blueberries in this preparation?
Yes, frozen blueberries can be added directly without thawing to minimize extra moisture in the dough.
- → What is the best way to achieve a flaky texture?
Cutting cold butter into the dry ingredients until crumbly helps create tender, flaky layers in the scones.
- → How should these scones be baked for ideal results?
Bake at 400°F (200°C) for 20 to 22 minutes until golden brown and a toothpick comes out clean from the center.
- → Are there any topping suggestions to enhance flavor?
Brushing with cream or milk and sprinkling coarse sugar before baking adds a delicate sweetness and golden finish.
