# What You 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 Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Cut the cold cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Whisk together buttermilk, egg, and birch syrup in a separate bowl until combined.
05 - Pour the wet mixture into the dry ingredients and gently mix until just combined without overworking the dough.
06 - Gently fold the fresh or frozen blueberries into the dough, taking care not to crush them.
07 - Transfer dough to a lightly floured surface, pat into a 7-inch round about 1 inch thick, then cut into 8 wedges.
08 - Place scone wedges on the prepared sheet, spacing them apart evenly.
09 - Brush the tops with heavy cream or milk and, if desired, sprinkle with coarse sugar.
10 - Bake for 20 to 22 minutes until scones are golden brown and a toothpick inserted at the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
