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.
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 Sharing these scones at breakfast has created many warm family memories full of smiles and stories.
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 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.