# What to Use:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp 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 tbsp birch syrup or maple syrup
→ Fruit
10 - 1 1/4 cups fresh or frozen blueberries, unthawed
→ For Brushing & Topping
11 - 2 tbsp heavy cream or milk
12 - 1 tbsp coarse sugar (optional)
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to the dry mix and cut in with a pastry cutter or fingertips until the texture resembles coarse crumbs.
04 - Whisk together buttermilk, egg, and birch syrup in a separate bowl.
05 - Pour wet ingredients into the dry mixture and gently stir until just combined.
06 - Fold in the blueberries carefully to avoid breaking them and overmixing.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick.
08 - Cut dough into 8 wedges and transfer to the prepared baking sheet spaced apart.
09 - Brush scone tops with heavy cream or milk and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until golden and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
