Rustic Birch-Warm Blueberry

Tender, golden scones filled with juicy blueberries and a hint of birch syrup, perfect for cozy weekend breakfasts or afternoon tea.

I always enjoy making these scones for a comforting weekend treat; their aroma fills the kitchen with warmth and nostalgia.

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 Dough:

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 2022 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool:

Cool slightly before serving warm.

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These scones have become a family favorite; we gather around the table every Sunday to enjoy them fresh and warm.

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

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Enjoy these scones fresh from the oven for the best flavor and texture. They also freeze well for quick breakfasts.

Frequently Asked Questions

→ What gives these scones their unique flavor?

The subtle sweetness of birch syrup combined with fresh blueberries adds a distinctive, woodsy flavor to these scones.

→ Can I substitute birch syrup with another ingredient?

Absolutely, maple syrup is a great alternative that maintains a similar sweetness and depth.

→ Is it necessary to thaw the blueberries before mixing?

No, using frozen blueberries directly helps prevent excess moisture and keeps the dough consistent.

→ How can I achieve a flakier texture in these scones?

Using cold, cubed butter and handling the dough gently ensures a tender and flaky result.

→ What is the recommended baking temperature and time?

Bake at 400°F (200°C) for 20–22 minutes until golden brown and a toothpick comes out clean.