Save Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I always enjoy making these scones on a chilly morning as the warm aroma fills the kitchen, creating a comforting atmosphere.
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 My family loves gathering around the table to enjoy these scones fresh from the oven especially on weekend mornings.
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 per scone Total fat: 10 g Carbohydrates: 38 g Protein: 4 g
Save 
These rustic blueberry scones are a delightful treat that elevates any morning or tea time with their buttery tender crumb and subtle sweetness.
Recipe FAQs
- → What gives these scones their unique flavor?
The distinct woodsy sweetness comes from birch syrup, which complements the juicy blueberries perfectly.
- → Can I substitute the birch syrup?
Yes, maple syrup can be used as a substitute to maintain a similar sweetness and flavor profile.
- → Is it necessary to thaw frozen blueberries before use?
No, using frozen blueberries without thawing helps prevent excess moisture in the dough.
- → How can I ensure a flaky texture in the scones?
Cold, cubed butter cut into the dry ingredients creates a flaky crumb by forming small butter pockets during baking.
- → What is the purpose of brushing with cream or milk before baking?
Brushing adds a subtle sheen and promotes a golden, slightly crisp crust on the scones.
- → Are these scones suitable for vegetarians?
Yes, the ingredients used are vegetarian-friendly.