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.

This recipe has quickly become my go-to for weekend breakfasts as it combines ease with delightful flavors.

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℉ (200℃). 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.

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

Check price on Amazon

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Our family enjoys gathering around the table on weekends especially to share these warm scones fresh from the oven.

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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Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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These scones offer a perfect balance of sweetness and texture ideal for any occasion.

Recipe FAQ

→ What gives these scones their unique flavor?

A touch of birch syrup adds a subtle, woodsy sweetness that complements the juicy blueberries perfectly.

→ Can I use frozen blueberries in this dish?

Yes, frozen blueberries can be folded in without thawing to prevent extra moisture in the dough.

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

Cut cold butter into the dry ingredients until coarse crumbs form, then gently mix wet ingredients to maintain flakiness.

→ What baking temperature and time are recommended?

Bake at 400°F (200°C) for about 20–22 minutes until golden and cooked through.

→ Are there topping options to add texture?

Brushing with cream and sprinkling coarse sugar before baking creates a delicate, sweet crust.

→ Can I add citrus notes to enhance the flavor?

Yes, adding 1 tsp of finely grated lemon zest to the dough provides a subtle, refreshing twist.