Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I love making these scones on weekend mornings, as the aroma fills the house and brings everyone together.
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
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Incorporate Butter:
- 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.
- Combine Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Mix Wet and Dry:
- Pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Add Blueberries:
- Add the blueberries and gently fold them in, being careful not to overmix.
- Shape Dough:
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick.
- Cut Dough:
- Cut into 8 wedges and transfer to the prepared baking sheet spacing them apart.
- Brush and Top:
- Brush the tops with cream or milk and sprinkle with coarse sugar if desired.
- Bake:
- Bake for 20 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool slightly before serving warm.
Save to Pinterest These scones always bring smiles at our family brunches, creating warm memories around the table.
Notes
Serve with clotted cream or lemon curd for an extra treat. For a citrusy note add 1 tsp finely grated lemon zest to the dough.
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.
Save to Pinterest 
Enjoy these scones best warm from the oven with your favorite tea or coffee.
Recipe Questions
- → What gives the scones their unique flavor?
The birch syrup adds a subtle woodsy sweetness that complements the fresh blueberries beautifully.
- → Can I use frozen blueberries in this preparation?
Yes, frozen blueberries can be used without thawing to prevent excess moisture in the dough.
- → Why is cold butter used in the mixture?
Cold butter creates flaky layers by forming small pockets of fat within the dough, ensuring a tender texture.
- → How should the scones be shaped before baking?
The dough is patted into a round about 7 inches wide and 1 inch thick, then cut into 8 wedges for even baking.
- → What can I use to replace birch syrup if unavailable?
Maple syrup serves as a great substitute, providing similar sweetness with a slightly different flavor profile.
- → Should the scones be brushed before baking?
Brushing the tops with cream or milk before baking adds a golden color and can help coarse sugar adhere for extra texture.