Lemon Blueberry Scones

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries (or frozen) - Zest of 1 medium lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon fresh lemon juice - Additional heavy cream and sugar for glaze When making lemon blueberry scones, the right ingredients are key. You want fresh blueberries for the best flavor. If you can’t find them, frozen will work too. The lemon zest adds a bright taste that lifts the scones. I use all-purpose flour for a great texture. The sugar balances the tartness of the lemon. Baking powder helps the scones rise. Salt adds depth to the flavor. Use cold butter to create flaky layers. The heavy cream gives moisture and richness. The egg binds everything together. Vanilla extract adds warmth, making the scones taste even better. Lastly, a little lemon juice brightens the flavors. For the glaze, I like to use extra heavy cream and sugar. It gives a sweet finish. This recipe is easy to follow and fun to make. You can find the full recipe for these delightful scones in the section above. - Preheat oven to 400°F (200°C) - Line baking sheet with parchment paper First, heat your oven to 400°F. This step is key for a nice rise. Next, take a baking sheet and line it with parchment paper. This makes for easy cleanup later. - Combine flour, sugar, baking powder, and salt - Sift to eliminate lumps In a large bowl, mix together the flour, sugar, baking powder, and salt. Make sure to sift these dry ingredients well. Sifting helps prevent lumps and ensures an even texture in your scones. - Cut in cold, cubed butter until mixture resembles coarse crumbs Now, add the cold, cubed butter to your dry mix. Use a pastry cutter or your fingers to cut in the butter. You want the mix to look like coarse crumbs with some small bits of butter. This is what makes the scones flaky. - Gently fold in blueberries and lemon zest Next, add the fresh blueberries and lemon zest. Use a spatula to fold these in gently. Be careful not to crush the blueberries; we want them whole for bursts of flavor. - Whisk together cream, egg, vanilla, and lemon juice - Pour into dry ingredients and stir gently In another bowl, whisk together the heavy cream, egg, vanilla, and lemon juice. Once mixed, pour this into the dry ingredients. Stir gently until just combined. It’s okay if the dough is a bit sticky. - Turn dough onto floured surface and shape into a circle - Cut into wedges or use a biscuit cutter - Bake for 15-20 minutes until golden brown Lightly flour your work surface and turn out the dough. Shape it into a circle, about 1 inch thick. Cut it into wedges or use a biscuit cutter for round shapes. Place them on the baking sheet, spaced apart. Bake for 15 to 20 minutes until golden brown. Keep an eye on them; they should rise beautifully! For the full recipe, check back for all the details! To make the best lemon blueberry scones, avoid overmixing the dough. Overmixing can make them tough. You want a light and flaky texture. Use cold ingredients like butter and cream. This helps your scones rise well. When your butter is cold, it creates steam while baking, giving you that perfect fluff. Serve your scones warm for the best taste. Dust them lightly with powdered sugar for sweetness. You can also add lemon curd for a zesty kick. Clotted cream pairs well too, adding a rich taste. Fresh fruit on the side can brighten your plate and enhance flavors. Make your scones look as good as they taste. Garnish them with fresh blueberries and a sprinkle of lemon zest. This not only adds color but enhances the lemon flavor. A vibrant look makes your scones even more inviting. For the full recipe, check out the detailed instructions provided. {{image_4}} You can switch out the blueberries for other fruits. Try using strawberries or raspberries. These fruits add a fresh twist. You can also add dried fruits, like cranberries. They will give your scones a nice chew and a different flavor. Want to jazz up your scones? Add nuts like walnuts or pecans. They provide a nice crunch and a rich taste. You can also try using other citrus zest. Orange or lime zest can bring a new layer of flavor. If you need a gluten-free option, no worries! Use almond flour or a gluten-free all-purpose blend. This makes the scones just as delicious for everyone. You can enjoy the same great taste without the gluten. For the full recipe, check out Zesty Lemon Blueberry Bliss Scones! Store your lemon blueberry scones in an airtight container at room temperature. They will stay fresh for up to 2 days. If you want them to last longer, refrigerate them. This keeps the scones soft and tasty. You can freeze uncooked dough for up to 2 months. This works great for meal prep. When you are ready to bake, take the dough out of the freezer. Bake from frozen, and add extra time if needed. This way, you can enjoy fresh scones any time! To warm scones, use your oven. Set it to a low temperature. This method helps keep them fresh and soft. Enjoy your scones warm for the best taste! To avoid dry scones, use cold butter and cream. This helps keep the dough moist. Mix gently to prevent overworking. Overmixing can lead to tough scones. - Use cold ingredients: This helps create steam during baking, making scones fluffy. - Don’t overmix: Stir just until combined; it’s okay if the dough is a bit lumpy. - Add moisture: If your dough seems dry, add a little more cream. Yes, you can use frozen blueberries! They work well in scones. Just keep a few tips in mind. - Don’t thaw: Use them straight from the freezer to avoid mushy scones. - Reduce mixing: Fold them in gently to prevent color bleeding. - Adjust baking time: Frozen blueberries may need a minute or two longer to bake. If you don’t have heavy cream, you can use other options. Yogurt and buttermilk are great substitutes. - Yogurt: Use plain yogurt, and mix with a bit of milk for creaminess. - Buttermilk: This adds a nice tang and keeps the scones moist. - Milk + Butter: Combine 3/4 cup milk with 1/3 cup melted butter for a quick fix. To check if scones are ready, look for a few signs. - Color: They should be golden brown on top. - Toothpick test: Insert a toothpick in the center; it should come out clean. - Firmness: The scones should feel firm but spring back when touched. Serve your lemon blueberry scones warm for the best taste. Here are a few ideas. - With lemon curd: A dollop of lemon curd adds a zesty touch. - Add clotted cream: This rich cream complements the scone's flavor. - Garnish: Top with fresh blueberries and lemon zest for a bright look. Follow the Full Recipe for the perfect scones! These lemon blueberry scones are easy to make and full of flavor. We covered ingredients, step-by-step instructions, and helpful tips. Don't forget to try different fruits or flavors! Storing your scones properly will help keep them fresh. Use this guide to enjoy your delicious treats anytime. Happy baking!$

Lemon Blueberry Scones

Indulge in the delightful flavors of Zesty Lemon Blueberry Bliss Scones! These easy-to-make treats blend fresh blueberries and zesty lemon for the perfect balance of sweet and tart. With just a few simple ingredients, you can whip up a batch of fluffy scones that will impress at any brunch. Ready to bake something special? Click through to explore the full recipe and bring these mouthwatering scones to your kitchen today!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries (frozen can be used if fresh are unavailable)

Zest of 1 medium lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Additional heavy cream and sugar for the glaze

Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Sift these dry ingredients together to eliminate any lumps and to ensure even mixing.

Next, add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs, with small pea-sized pieces of butter remaining to create a flaky texture.

Carefully add the fresh blueberries and lemon zest to the bowl. Gently fold them in with a spatula, being mindful not to crush the blueberries.

In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and fresh lemon juice until fully incorporated and smooth.

Pour the wet mixture into the flour mixture. Stir gently with the spatula until just combined—take care not to overmix; the dough should be a bit sticky but cohesive.

Lightly flour your work surface and turn the dough out onto it. Shape it into a circle about 1 inch thick by gently patting it down with your hands.

Use a sharp knife to cut the dough into wedges (similar to slicing a pizza) or employ a round biscuit cutter to craft scone shapes. Transfer the cut scones onto the prepared baking sheet, spacing them about an inch apart.

Brush the tops of the scones with a touch of heavy cream to give them a golden finish and sprinkle a little granulated sugar on top for extra crunch and sweetness.

Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the scones from the oven and allow them to cool on a wire rack for a few minutes before serving.

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

- Presentation Tips: Serve the scones warm, dusted lightly with powdered sugar, and pair them with a dollop of lemon curd or clotted cream on the side for a delightful treat. For an added touch, garnish with a few fresh blueberries and a twist of lemon zest on top for visual appeal and flavor enhancement!