Pin it Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
This recipe has been a favorite for my family during weekend breakfasts, creating warm memories with every bite.
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.
Pin it This recipe brings our family together , often enjoyed with clotted cream or lemon curd for added delight.
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
Pin it These scones are best served warm and fresh but can be stored for a few days in an airtight container.
Recipe FAQ
- → What does birch syrup add to these scones?
Birch syrup imparts a unique woodsy sweetness that complements the tartness of the blueberries, enhancing the overall flavor.
- → Can I use frozen blueberries for these scones?
Yes, frozen blueberries can be used without thawing to prevent extra moisture from affecting the dough texture.
- → How do I achieve a flaky texture in the scones?
Cutting cold butter into the dry ingredients before adding liquids helps create layers that result in a flaky crumb.
- → What can I use to brush the scones before baking?
Brushing with heavy cream or milk before baking helps achieve a golden and slightly crisp crust.
- → Are there any good toppings to serve with these scones?
Clotted cream, lemon curd, or a sprinkle of coarse sugar make excellent accompaniments, enhancing both texture and flavor.