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 first made these scones on a chilly morning and they instantly became my family's favorite weekend treat.

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

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Step 1:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3:

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.

Step 4:

In a separate bowl, whisk together buttermilk, egg, and birch syrup.

Step 5:

Pour the wet mixture into the dry ingredients. Gently mix until just combined.

Step 6:

Add the blueberries and gently fold them in, being careful not to overmix.

Step 7:

Turn the dough onto a lightly floured surface and pat into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.

Step 8:

Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.

Step 9:

Brush the tops with cream or milk and sprinkle with coarse sugar if desired.

Step 10:

Bake for 20–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Step 11:

Cool slightly before serving warm.

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

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My family comes together every weekend to enjoy these scones fresh from the oven with clotted cream and tea.

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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Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Enjoy these scones warm for the best flavor and texture every time.

Recipe FAQs

→ What role does birch syrup play in the scones?

Birch syrup adds a rich, woodsy sweetness that complements the tartness of blueberries, enhancing the overall flavor with a unique depth.

→ Can frozen blueberries be used without thawing?

Yes, frozen blueberries can be folded in directly to prevent excess moisture from affecting the dough’s texture.

→ How do I achieve a flaky texture in these scones?

Using cold, cubed butter and mixing it into the dry ingredients until crumbly creates layers that result in a flaky, tender crumb.

→ What is the purpose of brushing the tops with cream or milk?

Brushing cream or milk before baking adds a golden color and helps coarse sugar adhere, giving a slightly crisp, shiny finish.

→ Is it possible to substitute birch syrup?

Maple syrup can be used as a substitute for birch syrup, providing a similar sweetness though with a different subtle flavor profile.

→ Can lemon zest be added to the scones?

Yes, adding finely grated lemon zest adds a bright, citrusy note that enhances the blueberry flavor.