Rustic Birch-Warm Blueberry Scones

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

This recipe quickly became a beloved weekend staple in my household, bringing warmth and comfort to chilly mornings.

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

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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.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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Nothing beats enjoying these scones fresh from the oven with family gathered around the kitchen table.

Notes

Birch syrup adds a unique woodsy sweetness maple syrup can be used as a substitute Frozen blueberries may be used without thawing to prevent excess moisture 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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Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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These scones are best served warm and fresh for the perfect texture and flavor.

Common Questions

→ Can maple syrup replace birch syrup?

Yes, maple syrup can be used as a substitute to offer a similar sweetness with a milder flavor profile.

→ Should frozen blueberries be thawed before baking?

Frozen blueberries can be added directly without thawing to prevent excess moisture in the dough.

→ How to achieve a tender crumb in these scones?

Working with cold butter and gently folding the dough helps maintain a tender, flaky texture.

→ Is it necessary to use heavy cream for brushing?

Heavy cream or milk can be brushed on top to create a golden, slightly crisp crust, but it’s optional.

→ Can lemon zest be added to the dough?

Yes, adding finely grated lemon zest adds a fresh, citrusy note that complements the sweetness.