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- 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, if fresh is not available) - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 large egg - 1/2 cup heavy cream (plus additional for brushing) - 1 teaspoon vanilla extract These measurements create a light and fluffy scone. The flour gives structure, while the sugar adds sweetness. Baking powder helps the scones rise. Use cold butter for flakiness. The blueberries bring bursts of flavor. Lemon zest and juice provide a fresh, tangy note. Heavy cream gives richness, and the egg binds everything. Fresh blueberries are best for this recipe. They provide juiciness and vibrant flavor. If fresh ones are not available, frozen blueberries work too. Just remember to thaw and drain them well. Small or medium blueberries mix well into the dough. They won't break down as much, keeping your scones pretty and delicious. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. While the oven warms, line a baking sheet with parchment paper. This will help prevent the scones from sticking. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together thoroughly. This mix is the base for your scones. Add 1/2 cup of cold, cubed unsalted butter to the flour mix. You can use a pastry cutter, fork, or even your fingers. Work the butter into the mix until it resembles coarse crumbs. Leave some larger pieces for a flaky texture. Next, gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. Be careful not to break the berries. This step adds flavor and color to your scones. In a separate bowl, whisk together 1/4 cup of fresh lemon juice, 1 large egg, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract. Pour this mixture into the dry ingredients. Stir gently until just combined; the dough should be shaggy but not overmixed. Turn the dough out onto a lightly floured surface. Knead it a few times to hold it together. Shape the dough into a circle about 1 inch thick. Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges. Transfer each wedge to the baking sheet, spacing them apart. Brush the tops with additional heavy cream for a golden crust. Place the baking sheet in your preheated oven. Bake for 15-20 minutes, until the tops are lightly golden. A toothpick should come out clean when inserted into the center. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy the delicious results! To make flaky scones, use cold butter. This keeps the butter chunks intact. When you bake, these chunks melt and create air pockets. This makes the scones rise and stay light. Remember, don't mix the dough too much. You want some butter pieces to stay larger. Overmixing can make your scones tough. Mix just until the dough comes together. It should look a bit shaggy. If it feels too smooth, you mixed too long. When you fold in the blueberries, be gentle. This keeps them whole and juicy, adding flavor. For a golden crust, brush the tops with cream before baking. This adds color and shine. Bake at 400°F (200°C) for 15-20 minutes. Watch for a light golden color on the tops. A toothpick should come out clean when they are ready. Enjoy your perfect scones! Pro Tips Use Cold Ingredients: Make sure your butter and cream are cold. This helps create that flaky texture in your scones. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them beforehand to prevent the batter from turning blue. Brush with Cream: Brushing the tops of the scones with heavy cream before baking gives them a beautiful, golden crust. {{image_4}} You can easily make these scones gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend has xanthan gum for the right texture. For a dairy-free option, swap the butter with coconut oil or a dairy-free spread. Use almond milk or soy milk in place of heavy cream. These swaps keep the scones soft and tasty. Want to elevate your scone game? Add a splash of almond extract to the wet mixture. It gives the scones a lovely, nutty flavor. You can also mix in a pinch of cinnamon or nutmeg for warmth. These spices work well with the lemon and blueberries, adding depth to each bite. Experiment with flavors to find your favorite twist. If you crave variety, try different fruits! Raspberries can replace some or all of the blueberries. Their tartness pairs beautifully with lemon. Dried cranberries are also a great choice. They add a chewy texture and a burst of sweetness. You can even mix fruits, like blueberries and cranberries, for a colorful scone. Each fruit brings its own flavor, making every batch unique. To keep your blueberry lemon scones fresh, store them in an airtight container. Line the bottom with a paper towel to absorb moisture. Place another paper towel on top before sealing the lid. This helps keep the scones soft without making them soggy. For best taste, enjoy them within two days. When you're ready to eat your leftover scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This will bring back their warm, flaky texture. You can also microwave them for 15 to 20 seconds, but watch out! Microwaving can make them chewy. If you want to save time, freezing scone dough is a smart choice. After shaping the dough into wedges, wrap each piece in plastic wrap. Then, place them in a freezer bag. They can stay frozen for up to three months. When you’re ready to bake, just preheat your oven. Bake the scones straight from the freezer, adding a few extra minutes to the baking time. This way, you can enjoy fresh scones anytime! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to add them to the dough without thawing. This helps keep the scones from turning too wet. You can tell the scones are done when they turn golden brown on top. Use a toothpick to check the center. If it comes out clean, the scones are ready. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap and store it in the fridge. You can bake the scones later for fresh, warm treats. Blueberry lemon scones taste great with clotted cream or lemon glaze. You can also enjoy them with a cup of tea or coffee. Adding fresh fruit on the side is a lovely touch too. You learned how to make tasty blueberry lemon scones today. We covered all the key steps, from the right ingredients to baking tips. Remember, use good blueberries for the best flavor. Keep the dough light to ensure flaky scones. Try different flavors and fruits for fun twists. Store your scones well, and reheat them for a fresh taste later. Enjoy making these delicious treats!

Blueberry Lemon Scones Delight

Delicious scones infused with fresh blueberries and zesty lemon, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 1 unit zest of 1 lemon
  • 0.25 cup fresh lemon juice
  • 1 large egg
  • 0.5 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, incorporate the butter until the mixture resembles coarse crumbs, with some larger pieces remaining for a flaky texture.
  • Carefully fold in the fresh blueberries and lemon zest, ensuring they are evenly spread throughout the mixture without breaking the berries.
  • In a separate bowl, whisk together the freshly squeezed lemon juice, egg, heavy cream, and vanilla extract until fully combined and smooth.
  • Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. It's important not to overmix; the dough should be slightly shaggy but cohesive.
  • Turn the dough out onto a lightly floured work surface. Gently knead the dough a few times—just enough for it to hold together—then shape it into a circle about 1 inch thick.
  • Using a sharp knife or a pizza cutter, slice the dough into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet, spacing them apart to allow room for rising.
  • For a beautiful golden crust, brush the tops of the scones with additional heavy cream before baking.
  • Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Once baked, allow the scones to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely and maintain their texture.

Notes

Serve warm with clotted cream or lemon glaze for an indulgent finish.
Keyword baking, blueberry, lemon, scones