Pin It 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 chilly mornings because the birch syrup aroma fills the kitchen with warmth and the blueberries add a fresh burst of flavor.
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℉ (200℃). 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.
- Cut in 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.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, and birch syrup.
- Combine Mixtures:
- 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 and Arrange:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush and Sprinkle:
- 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:
- Cool slightly before serving warm.
Pin It These scones always bring smiles at our family breakfasts especially when shared fresh out of the oven.
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 (per scone)
Calories: 255, Total Fat: 10 g, Carbohydrates: 38 g, Protein: 4 g
Pin It 
Savor these scones warm to fully enjoy the birch syrup aroma and blueberry bursts.
Recipe FAQs
- → What makes these scones tender?
Using cold butter cut into the flour creates a flaky texture, while buttermilk adds moisture and a slight tang, resulting in tender scones.
- → Can I substitute birch syrup with another sweetener?
Maple syrup works well as an alternative, offering a similar depth of sweetness with a different flavor profile.
- → Should I thaw frozen blueberries before using?
Frozen blueberries can be added directly without thawing to prevent excess moisture and sogginess in the dough.
- → How do I achieve a golden crust on top?
Brush the tops with cream or milk before baking and optionally sprinkle with coarse sugar for a shiny, golden crust.
- → What is the best way to mix the dough?
Mix dry and wet ingredients just until combined, then gently fold in blueberries to avoid breaking them and turning the dough purple.