# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Cold Ingredients
06 - 1/2 cup unsalted butter, cold, cubed
→ Wet Ingredients
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - 2 tablespoons birch syrup (or maple syrup)
→ Fruit
10 - 1 1/4 cups fresh blueberries (or frozen, unthawed)
→ For Brushing & Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to the dry ingredients and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup until combined.
05 - Pour the wet mixture into the dry ingredients and gently mix until just combined.
06 - Gently fold blueberries into the dough, taking care not to overmix.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick.
08 - Slice the round into 8 equal wedges and transfer them to the prepared baking sheet, spacing apart.
09 - Brush tops with heavy cream or milk and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
