# 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 and 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)
# How to Make It:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Add cold cubed butter into the dry mixture. Use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and birch syrup.
05 - Pour wet mixture into dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Carefully fold fresh or frozen blueberries into the dough to maintain their shape.
07 - Transfer dough to a floured surface and pat into a 7-inch round, about 1 inch thick.
08 - Cut the round into 8 wedges and place them evenly spaced on the prepared baking sheet.
09 - Brush the tops with heavy cream or milk and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until scones are golden and a toothpick inserted into the center comes out clean.
11 - Let scones cool slightly before serving warm.
