Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup blueberries, fresh or frozen
- 1/4 cup birch syrup
- 1/2 cup buttermilk
- 1 egg, beaten
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. Preheat oven to 400°F and line a baking sheet with parchment paper.
b. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
c. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
d. Gently fold in the blueberries.
e. In a separate bowl, whisk together the birch syrup, buttermilk, and beaten egg.
f. Pour the wet ingredients into the dry ingredients and mix until just combined.
g. Turn the dough out onto a floured surface and knead gently until it comes together.
h. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
i. Place the scones on the prepared baking sheet and brush the tops with a little extra buttermilk.
j. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
k. Serve warm with butter and additional birch syrup, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-35 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
Makes 8 scones.
Nutritional information:
Calories per serving: 260
Total fat: 12g
Saturated fat: 7g
Cholesterol: 55mg
Sodium: 340mg
Total carbohydrates: 33g
Dietary fiber: 1g
Total sugars: 10g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for birch syrup.
- Regular milk with a tablespoon of vinegar or lemon juice can be substituted for buttermilk.
Variations:
- Substitute raspberries or blackberries for blueberries.
- Add a teaspoon of lemon zest for a citrus twist.
- Add a teaspoon of cinnamon for a warm spice flavor.
Tips and tricks:
- Use cold butter and handle the dough as little as possible to ensure flaky scones.
- If using frozen blueberries, do not thaw before adding to the dough.
- Brushing the scones with buttermilk before baking will give them a golden brown crust.
Storage instructions:
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- Scones can also be frozen for up to 1 month. Thaw at room temperature before reheating.
Reheating instructions:
- To reheat scones, place them in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve scones on a decorative plate or platter.
- Dust scones with powdered sugar before serving.
- Drizzle additional birch syrup over the scones for added sweetness.
Garnishes:
- Fresh blueberries or other berries can be used as a garnish.
- Whipped cream or clotted cream can be served on the side.
Pairings:
- Serve scones with a cup of hot tea or coffee.
- Pair scones with a fruit salad or yogurt for a light breakfast or snack.
Suggested side dishes:
- Bacon or sausage can be served on the side for a heartier breakfast.
- Scrambled eggs or an omelet can also be served alongside the scones.
Troubleshooting advice:
- If the dough is too dry, add a little more buttermilk.
- If the dough is too wet, add a little more flour.
- If the scones are spreading too much while baking, make sure the butter is cold and the dough is not overworked.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Store leftover scones properly to prevent spoilage.
Food history:
- Birch syrup is a sweetener made from the sap of birch trees and is commonly used in northern regions of the world, such as Alaska and Canada.
Flavor profiles:
- These scones have a sweet and slightly earthy flavor from the birch syrup, with bursts of tartness from the blueberries.
Serving suggestions:
- Serve scones on a brunch buffet or as a breakfast treat.
- Scones can also be served as a dessert with a scoop of vanilla ice cream.
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