Save to Pinterest Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.
This cozy recipe brings a warm comfort to weekend mornings that I have loved sharing with family and friends.
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.
- 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 & Prepare:
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Brush & 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 & Serve:
- Cool slightly before serving warm.
Save to Pinterest Enjoying these scones fresh out of the oven has become a cherished family tradition on weekend mornings.
Notes
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 to Pinterest 
These rustic birch-blueberry scones are perfect for sharing and savoring with a hot cup of tea.
Questions & Answers
- → Can frozen blueberries be used directly?
Yes, using frozen blueberries without thawing helps prevent excess moisture for better texture.
- → What can substitute birch syrup?
Maple syrup is a great alternative, providing a similar sweet and earthy flavor.
- → How to achieve flaky scone texture?
Cutting cold butter into dry ingredients until coarse crumbs form ensures flakiness in the scones.
- → Is lemon zest recommended?
Adding finely grated lemon zest can brighten the flavor with a citrusy note, enhancing the overall taste.
- → How to prevent scones from drying out?
Check doneness early and avoid overbaking; scones should be golden yet tender inside.
- → What toppings are suggested?
Brush with cream or milk before baking and sprinkle coarse sugar for a lightly crisped top.