Save Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
I have always enjoyed these warm scones on chilly mornings with a cup of tea, and they never fail to brighten the start of my day.
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.
- 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.
- 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 wedges:
- 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:
- Cool slightly before serving warm.
Save These scones are a favorite at family breakfasts, often enjoyed together with clotted cream or lemon curd.
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, Total Fat 10 g, Carbohydrates 38 g, Protein 4 g per scone
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Serve these scones warm with your favorite spread for a delightful treat any time of day.
Recipe Q&A
- → What role does birch syrup play in these scones?
Birch syrup adds a distinctive woodsy sweetness that complements the tartness of blueberries, enhancing the scones' flavor profile.
- → Can I substitute maple syrup for birch syrup?
Yes, maple syrup can be used as a substitute, providing a similar sweetness with a milder, familiar flavor.
- → Should the blueberries be fresh or frozen?
Both fresh and unthawed frozen blueberries work well; frozen berries help keep moisture balanced and reduce bursting.
- → How do I achieve a tender, flaky texture?
Use cold cubed butter and handle the dough gently to create small butter pockets that bake into a tender, flaky crumb.
- → What is the best way to serve these scones?
Serve warm with clotted cream or lemon curd to enhance their rich, fruity flavors and add a creamy contrast.
- → Can lemon zest be added?
Yes, adding a teaspoon of finely grated lemon zest provides a fresh citrus note that brightens the overall flavor.