Lemon Blueberry Scones

$To make the perfect lemon blueberry scones, gather these key ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cut into small cubes - Zest of 1 large lemon (about 1 tablespoon) - 1 cup fresh blueberries (or frozen blueberries, thawed and well-drained) - 1/2 cup heavy cream - 1 large egg, beaten - 1 teaspoon pure vanilla extract - 1 tablespoon freshly squeezed lemon juice These ingredients balance each other well. The flour gives structure, while the sugar adds sweetness. Baking powder helps the scones rise. The butter creates a flaky texture, and the lemon zest gives a fresh flavor. Blueberries add a burst of sweetness and color. You can also customize your scones with optional add-ins. Consider these ideas: - Use raspberries or strawberries instead of blueberries for a twist. - Add more citrus zest like orange or lime for extra flavor. - For a sweet touch, drizzle a glaze made of powdered sugar and lemon juice on top after baking. These options allow you to create your unique scone while keeping the core recipe intact. Try different combinations to find your favorite. For the full recipe, check out the complete guide. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. This helps the scones not stick. - In a large mixing bowl, combine: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Whisk these dry ingredients until they mix well. - Take 1/2 cup of cold, unsalted butter and cut it into small cubes. - Add the butter to the dry mix. Use a pastry cutter or your fingers to blend. - Aim for a coarse, crumbly texture. It should look like small pebbles. - Gently fold in: - Zest of 1 large lemon - 1 cup fresh blueberries (or frozen, thawed, and drained) In a separate bowl, mix: - 1/2 cup heavy cream - 1 large beaten egg - 1 teaspoon pure vanilla extract - 1 tablespoon lemon juice Whisk these wet ingredients until smooth. - Slowly pour the wet mix into the dry mix. - Gently fold with a spatula or wooden spoon until just combined. - Be careful not to overmix; this keeps the scones tender. - Transfer the dough to a floured surface. - Shape the dough into a circular disc, about 1 inch thick. - Cut the disc into 8 wedges or use a round cutter for individual scones. - Place the scones on the prepared baking sheet, leaving space between them. - Bake for 15-18 minutes. Look for a light golden brown color on the tops. Once baked, let them cool slightly on a wire rack. Enjoy your lemon blueberry scones! For the full recipe, check the earlier sections. To make the best lemon blueberry scones, use cold ingredients. Cold butter helps create a flaky texture. When you mix the butter with flour, aim for small crumbs. Avoid overmixing the dough. If you mix too much, the scones can become tough. Gently fold in the wet mixture until just blended. The goal is to keep the dough light and airy. These scones shine when paired with lemon curd or clotted cream. The tangy lemon curd complements the sweet blueberries. Clotted cream adds a rich, velvety touch. Serve them warm for the best flavor. You can even add a drizzle of honey for extra sweetness. To make your scones look great, dust them with powdered sugar. This adds a lovely touch. You can also serve them on a nice platter. Arrange the scones in a circle or in a stack. A small bowl of lemon curd next to the scones invites guests to dig in. These simple tricks enhance the visual appeal and make your treat even more special. For the full recipe, check out the details above. {{image_4}} You can change the flavor of your scones easily. Try using different fruits like raspberries, strawberries, or blackberries. Each fruit gives a new taste. You can also add spices. Cinnamon or nutmeg can add warmth. For a fun twist, mix in some chopped nuts or chocolate chips. Just remember to keep the ratios similar to the blueberries. This way, your scones will still be light and fluffy. Making these scones gluten-free is simple. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum for the best texture. If you want a vegan option, replace the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. These changes will keep your scones tasty and fluffy. You can shape the scones in different ways. A traditional round cutter gives you classic scones. Just press down and twist for a clean edge. If you prefer wedges, shape the dough into a circle and cut it into triangles. Wedges can be easier and faster. Both methods work well, so choose what you like best. Just make sure to space them apart on the baking sheet. This helps them bake evenly and rise nicely. For the full recipe, check out the Lemon Blueberry Bliss Scones 🫐. To keep your scones fresh, wrap them in plastic wrap. Place them in an airtight container. This method locks in moisture and prevents drying. Store them at room temperature for up to two days. For longer storage, the fridge is a good option, but it may change the texture. You can freeze scones before or after baking. To freeze before baking, shape the dough into wedges and place them on a baking sheet. Freeze them for about 30 minutes. Once firm, transfer them to a freezer bag. Seal and label the bag. When ready to bake, add a few extra minutes to the baking time. Freezing after baking is also easy. Let the scones cool, then wrap each one in plastic wrap. Place them in a freezer bag, seal, and label. They can last for up to three months. To restore freshness to thawed or leftover scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Heat for about 10 minutes. This warms them up and helps regain their fluffiness. You can also use the microwave, but they may not be as crisp. Heat for 20-30 seconds, and enjoy! To make fluffy scones, keep your butter cold. Cold butter creates steam as it melts, which helps the scones rise. Use a pastry cutter or your fingers to mix the butter into the dry mix. Don’t overmix when adding wet ingredients. Mix just until combined for the best fluffiness. Yes, you can use frozen blueberries! Just thaw them first and drain any excess liquid. Frozen blueberries can add a nice burst of flavor. They may make your dough a bit purple, but that’s okay. The taste will still be great. Lemon blueberry scones pair well with many treats. You can serve them with lemon curd for a tangy touch. Clotted cream adds richness, making each bite decadent. A cup of tea or coffee also complements these scones perfectly. Homemade scones stay fresh for about two days at room temperature. Store them in an airtight container. For longer storage, place them in the fridge for up to a week. You can also freeze scones for up to three months. Just reheat them in the oven when ready to eat. You now know how to bake perfect lemon blueberry scones. Remember to use cold ingredients and avoid overmixing. Personalize your scones with different fruits or flavors to suit your taste. Store leftovers to enjoy later, and don’t forget to serve them with your favorite toppings. With these tips, you can impress anyone with your baking skills. Enjoy your baking journey and share these tasty treats with friends and family!$

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones! These tender and buttery scones, bursting with fresh blueberries and a zesty lemon kick, are perfect for breakfast or an afternoon treat. Follow our simple step-by-step recipe to create a batch in just 30 minutes. Whether served warm or paired with cream, they’re a must-try! Click through to explore the full recipe and treat yourself to this blissful baked good.

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Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

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

Zest of 1 large lemon (about 1 tablespoon)

1 cup fresh blueberries (or frozen blueberries, thawed and well-drained)

1/2 cup heavy cream

1 large egg, beaten

1 teaspoon pure vanilla extract

1 tablespoon freshly squeezed lemon juice

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, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Add the cold, cubed butter into the bowl with the dry ingredients. Using a pastry cutter, fork, or your fingertips, mix the butter into the flour mixture until it achieves a coarse, crumbly texture, similar to small pebbles.

Gently fold in the lemon zest and the blueberries, taking care to distribute them throughout the mixture without crushing the berries.

In a separate medium bowl, combine the heavy cream, beaten egg, vanilla extract, and lemon juice. Whisk these wet ingredients together until they are well-integrated and smooth.

Slowly pour the wet mixture into the dry ingredients, folding gently with a spatula or wooden spoon. Mix until the ingredients are just combined—be cautious not to overmix to maintain a tender scone.

Transfer the dough onto a lightly floured surface. With floured hands, shape the dough into a circular disc about 1 inch thick. For uniformity, cut the disc into 8 wedges or use a round cookie cutter for individual scone shapes.

Arrange the scones on the prepared baking sheet, leaving space between each scone to allow for expansion during baking.

Bake in the preheated oven for 15-18 minutes, or until the tops of the scones are a lovely light golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove the scones from the oven and let them cool slightly on a wire rack before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8

- Presentation Tips: Serve the scones warm, delicately dusted with powdered sugar for an elegant touch. For a luxurious experience, pair them with a small bowl of tangy lemon curd or luscious clotted cream, inviting guests to indulge in a delightful afternoon treat.