# Ingredient List:
→ 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 buttermilk, cold
08 - 1 large egg
09 - 2 tablespoons birch syrup (or maple syrup as substitute)
→ Fruit
10 - 1 1/4 cups fresh blueberries (can use frozen, unthawed)
→ For Brushing & Topping
11 - 2 tablespoons heavy cream or milk
12 - 1 tablespoon coarse sugar (optional)
# How to Make:
01 - Preheat 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.
03 - Add cold cubed butter to the dry mixture and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk buttermilk, egg, and birch syrup until evenly combined.
05 - Pour wet mixture into dry ingredients and gently mix until just combined to avoid overworking the dough.
06 - Carefully fold in blueberries, ensuring they remain whole and dough is not overmixed.
07 - Turn dough onto lightly floured surface and pat into a 7-inch round about 1 inch thick.
08 - Cut dough into 8 equal wedges and place on prepared baking sheet with space between each.
09 - Brush tops with heavy cream or milk and sprinkle coarse sugar evenly if desired.
10 - Bake for 20 to 22 minutes or until scones are golden and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool slightly before serving warm.
