Save Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I have fond memories baking these scones on chilly mornings, filling the house with a warm, inviting aroma that instantly lifts the spirit.
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 Our family loves gathering around the kitchen table, enjoying these scones fresh from the oven with clotted cream and warm tea.
Notes
Birch syrup adds a unique, woodsy sweetness and maple syrup can be used as a substitute. Frozen blueberries may be used without thawing to prevent excess moisture. 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 
Enjoy these rustic scones warm for the best experience, and savor the subtle birch flavor in every bite.
Questions & Answers
- → What does birch syrup add to these scones?
Birch syrup contributes a unique, woodsy sweetness that enhances the overall flavor profile without overpowering the blueberries.
- → Can I use frozen blueberries in the preparation?
Yes, frozen blueberries can be used directly without thawing to prevent excess moisture and maintain the dough’s texture.
- → How can I achieve a tender crumb in these scones?
Cutting cold butter into the dry ingredients until coarse crumbs form and avoiding overmixing ensures a tender, flaky texture.
- → What are good toppings or accompaniments for these baked items?
Brushing with cream and sprinkling coarse sugar before baking adds a delicate crunch, while serving with clotted cream or lemon curd complements the flavors.
- → Is maple syrup a suitable substitute for birch syrup?
Maple syrup can be used as an alternative, providing a milder sweetness that still works well with the blueberries.