Lemon Blueberry Scones

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup cold unsalted butter - 1/2 cup fresh blueberries - Zest and juice of 1 lemon - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon coarse sugar When I make lemon blueberry scones, I focus on using fresh, quality ingredients. The all-purpose flour provides the base, while the sugar adds sweetness. Baking powder and soda help the scones rise, giving them a light texture. A touch of salt balances the flavors perfectly. The special ingredients make these scones shine. Cold unsalted butter is crucial for a flaky texture. I love using fresh blueberries for their burst of flavor. The zest and juice of one lemon brighten the scones and add a refreshing taste. Buttermilk keeps the scones tender, while a large egg binds everything together. A dash of vanilla extract enhances the overall flavor. For the topping, I sprinkle coarse sugar on top. This adds a delightful crunch and a bit of sweetness. You can find the Full Recipe for the scones above. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Combine 2 cups of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl. - Whisk until the mixture is airy and well-mixed. - Add 1/2 cup of cold, cubed butter into the flour mixture. Use your fingers or a pastry cutter to mix until it looks crumbly. - Gently fold in 1/2 cup of fresh blueberries and the zest of 1 lemon. - In a separate bowl, whisk together 1/2 cup of buttermilk, 2 tablespoons of lemon juice, 1 large egg, and 1 teaspoon of vanilla extract. - Pour the wet mixture into the dry ingredients. Mix until just combined. The dough should be slightly sticky. - Lightly flour your work surface and turn the dough out onto it. - Shape the dough into a 1-inch thick disc. Cut it into 8 wedges. - Place the scone wedges on the prepared baking sheet, leaving space between each. - Sprinkle with 1 tablespoon of coarse sugar on top. - Bake for 15-20 minutes until golden brown. For the Full Recipe with detailed measurements and tips, check the ingredient section. To get the best texture in your scones, start with cold butter. Cold butter helps create those flaky layers we love. Cut the butter into small cubes, then mix it into the flour until it looks like crumbs. This step is key! Next, be careful not to overmix the dough. Mix just until the ingredients come together. This keeps your scones light and fluffy. If you mix too much, the scones can become tough. Want a stronger lemon flavor? Add more lemon zest. The zest packs a bright punch that really shines through. You can also experiment with spices. A dash of cinnamon adds a warm touch that pairs well with blueberries. These scones taste best when warm. Pair them with honey or clotted cream for a sweet touch. For a lovely presentation, garnish your plate with extra lemon zest and fresh blueberries. This not only looks pretty but hints at the flavors within. {{image_4}} If you want gluten-free scones, use a gluten-free flour blend. This substitute works well in most recipes. You may need to adjust the baking time. Start checking for doneness around 15 minutes. To make vegan scones, replace the butter with coconut oil. This swap gives the scones a nice flavor. For buttermilk, use plant-based milk mixed with vinegar. This combination mimics the acidity of buttermilk. Get creative with your scones! You can add nuts like walnuts or pecans for a crunchy twist. You can also experiment with other fruits. Try raspberries or strawberries to change the flavor profile. Each option adds its own unique touch to the scones. For the Full Recipe, check the ingredients section. To keep your scones fresh, store them in an airtight container at room temperature. They taste best within 2-3 days. After that, they may start to lose their lovely texture. You can freeze the scones for up to 3 months. Freezing keeps them tasty for later. When you want to enjoy them, reheat in the oven. This helps restore their soft and flaky texture. Thaw the scones overnight in the refrigerator before reheating. This ensures they warm up evenly. Reheat them in the toaster or oven for the best results. You'll enjoy that fresh-baked taste again! - Yes, prepare the dough, cut into wedges, and refrigerate until ready to bake. This makes it easy to enjoy fresh scones in the morning. - Use a mixture of milk and vinegar or yogurt for a similar effect. This keeps your scones moist and flavorful without needing buttermilk. - Look for a golden brown color on the edges, and a toothpick should come out clean. This is a simple way to check if they are baked just right. - Yes, but do not thaw them to avoid a soggy texture. Frozen blueberries can still add that burst of flavor and color to your scones. - Store them in an airtight container at room temperature for short-term, or freeze for long-term. This keeps them fresh and tasty for days. - The Full Recipe for these delicious scones can be found in the ingredient section. Lemon blueberry scones are easy to make with simple ingredients. You learned the steps to prepare, bake, and store them. I shared tips for great texture and flavor. You can also try gluten-free or vegan versions for variety. Enjoy these scones fresh or warm, paired with honey or cream. They are a tasty treat for any time of day.$

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones that are perfect for any occasion! With a zesty kick from fresh lemons and juicy blueberries, these scones are incredibly easy to make and will have your kitchen smelling heavenly. Perfect for breakfast or an afternoon treat, they are sure to impress.

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

1/2 cup fresh blueberries (if using frozen, do not thaw)

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon coarse sugar (for topping)

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and airy.

Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to combine them until the mixture appears crumbly and resembles coarse crumbs. Be careful not to melt the butter.

Next, gently fold in the fresh blueberries and lemon zest with a spatula. Ensure they are evenly distributed throughout the mixture without crushing the blueberries.

In a separate bowl, whisk together the buttermilk, fresh lemon juice, large egg, and vanilla extract until fully blended.

Pour the wet ingredients into the bowl containing the dry ingredients. Mix with a spatula until just combined; the dough should be slightly sticky. Avoid overmixing to keep the scones light and fluffy.

Lightly flour a clean surface and turn the dough out onto it. Shape the dough into a round disc with a thickness of about 1 inch. Using a sharp knife or bench scraper, cut the disc into 8 equally sized wedges.

Arrange the scone wedges on the prepared baking sheet, ensuring there is space between each one for even baking. Sprinkle the coarse sugar generously on top of the scones to add an extra crunchy texture and delightful sweetness.

Bake the scones in the preheated oven for approximately 15-20 minutes, or until the edges turn a lovely golden brown.

Once baked, let the scones cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

- Presentation Tips: For a delightful touch, serve the scones warm with a drizzle of honey or clotted cream alongside them. Garnish your plate with extra lemon zest and fresh blueberries, enhancing the visual appeal and hinting at the flavors within.