# 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 or frozen blueberries, unthawed
→ For Brushing & Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly mixed.
03 - Add cold, cubed butter to the dry mixture and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Whisk buttermilk, egg, and birch syrup together in a separate bowl until well combined.
05 - Pour wet ingredients into the dry ingredients. Gently mix until just combined to form the dough.
06 - Carefully fold fresh or frozen blueberries into the dough, avoiding overmixing to prevent color bleed.
07 - Transfer dough onto a lightly floured surface and pat into a 7-inch round disk approximately 1 inch thick.
08 - Slice the disk into 8 equal wedges. Place wedges on the prepared baking sheet, spaced apart.
09 - Brush the tops of the wedges with heavy cream or milk. Sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until scones turn golden brown and a toothpick inserted in the center comes out clean.
11 - Allow the scones to cool slightly before serving warm.
