Rustic Birch Blueberry Scones

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

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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.

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

Check price on Amazon

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

Check price on Amazon

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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

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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.