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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cut into small cubes - 1/2 cup fresh blueberries (or frozen, thawed and drained) - Zest of 1 lemon - 1/4 cup heavy cream - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 tablespoon fresh lemon juice When choosing blueberries, look for bright, plump berries. They should feel firm and smooth. Avoid any that are soft, shriveled, or have mold. Fresh blueberries burst with flavor. They add sweetness to your scones. If you can, buy them from a local farm. They will taste better than store-bought ones. You can switch some ingredients if needed. For a lighter scone, use whole wheat flour. Swap out the heavy cream for buttermilk for a tangy taste. If you like a different flavor, try using orange zest instead of lemon. You can also replace blueberries with raspberries or chopped strawberries. This makes the recipe flexible for your taste! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for crisp scones. While the oven heats, line a baking sheet with parchment paper. This makes it easy to remove the scones later. In a large bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Use a whisk to mix these dry ingredients well. This helps the baking powder spread evenly, ensuring your scones rise nicely. Add 1/2 cup of chilled, cubed unsalted butter to your dry mix. Use a pastry cutter or your fingers to blend the butter in until you see pea-sized pieces. This gives the scones their flaky texture. In another bowl, whisk together 1/4 cup of heavy cream, 1 beaten large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of fresh lemon juice. Pour this mix into the flour and butter mixture. Stir gently until just combined, keeping the dough a bit sticky. Lightly flour a clean surface. Turn the dough out onto this surface and shape it into a rectangle, about 1 inch thick. Use a sharp knife or pastry cutter to slice the dough into triangles. You can also use a round cutter if you prefer classic shapes. Place the cut scones on the lined baking sheet, leaving space between each piece. Place the baking sheet in your preheated oven. Bake the scones for 15-18 minutes, or until they turn golden brown on top. Once done, let them cool on the sheet for a few minutes. Then, transfer the scones to a wire rack to cool completely. Enjoy the delightful aroma as they cool! To get scones that are soft and fluffy, you need to focus on the dough. Do not overmix it. When you add the wet ingredients, stir just enough to combine them. This keeps the scones light. Also, remember to keep your butter cold. This step helps create flaky layers in your scones. One common mistake is using warm butter. Warm butter makes for dense scones. Make sure your butter is chilled and cut into small cubes. Another mistake is rolling the dough too thin. Aim for about one inch thick to keep them airy. Lastly, avoid using too much flour when shaping. Too much flour can lead to dry scones. Having the right tools makes baking easier. Here are some essentials: - Mixing bowls - Whisk - Pastry cutter or fork - Baking sheet - Parchment paper - Sharp knife or pastry cutter These tools will help you create the best lemon blueberry scones. Having a reliable oven thermometer can also ensure your oven is at the right temperature. This detail is key for even baking. Pro Tips Chill Your Ingredients: Make sure your butter and cream are very cold before mixing. This will help create flaky layers in your scones. Don’t Overwork the Dough: Mix just until combined to keep your scones tender. Overworking can lead to dense scones. Use Fresh Ingredients: Fresh blueberries and lemons will enhance the flavor significantly compared to frozen or bottled alternatives. Experiment with Add-ins: Feel free to add other flavors like poppy seeds or almond extract for a unique twist on the classic scone. {{image_4}} You can boost the flavor of your Lemon Blueberry Scones in many ways. Adding spices like cinnamon or nutmeg can bring warmth to the mix. A dash of almond extract can add a nice touch too. For a tangy twist, try a bit of lime zest along with the lemon. These small changes make a big difference. While blueberries shine in this recipe, you can swap them for other fruits. Chopped strawberries or raspberries work well. You can even mix fruits, like blueberries and cranberries together. This adds color and different flavors. Just remember to adjust the sugar if you use tart fruit. Making these scones gluten-free is easy. Use a gluten-free flour blend that measures cup for cup. For a vegan version, replace the butter with coconut oil or vegan butter. You can also substitute the heavy cream with almond milk. Use a flax egg instead of the egg for binding. These swaps keep the scones tasty while meeting different diets. To keep your leftover scones fresh, place them in an airtight container. This keeps moisture in and prevents them from drying out. You can also wrap them in plastic wrap before placing them in the container. Store the scones at room temperature for up to two days. If you want them to last longer, consider refrigerating them. When you are ready to enjoy your scones again, reheating is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. You can also use a microwave. Heat them for 10 to 15 seconds, but be careful not to overdo it. A warm scone tastes best! If you have extra scones, freezing is a great option. First, let them cool completely. Then, wrap each scone in plastic wrap. After that, place them in a freezer bag. Remove as much air as possible before sealing. Your scones can last in the freezer for up to three months. When you want to eat them, just thaw them in the fridge overnight and reheat as mentioned above. Enjoy them fresh and tasty! Lemon Blueberry Scones can last about 2 to 3 days at room temperature if stored in an airtight container. If you want to keep them fresh longer, put them in the fridge for up to a week. They may dry out if left out too long, so I recommend enjoying them fresh! Yes, you can use frozen blueberries! Just make sure to thaw and drain them before adding to the dough. This helps prevent excess moisture in your scones. Frozen blueberries can also add a nice touch of color, making them just as appealing! Serve your scones warm for the best flavor. You can place them on a tiered stand or a lovely wooden board. A light dusting of powdered sugar adds a sweet touch. Pair them with lemon curd or clotted cream for a special treat. Enjoy them with your favorite tea or coffee! Yes, you can make the dough ahead of time! Wrap it tightly in plastic wrap and store it in the fridge for up to 24 hours. When ready to bake, just shape and cut the dough as normal. This gives you a quick and easy way to enjoy fresh scones anytime! You learned about making Lemon Blueberry Scones from start to finish. We covered key ingredients, steps, and useful tips. You now know how to pick fresh blueberries and make tasty variations. Remember to store extras properly for later enjoyment. Baking can be fun and rewarding. With these tips, you’ll create great scones each time. Enjoy your baking journey and share your delicious results with others!

Lemon Blueberry Bliss Scones

Delicious scones bursting with fresh blueberries and a hint of lemon.
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 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, chilled and cut into small cubes
  • 0.5 cups fresh blueberries (or frozen, thawed and drained)
  • 1 zest of lemon
  • 0.25 cups heavy cream
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to ensure easy removal of the scones later on.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
  • Next, add the cubed, chilled unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter still visible.
  • Carefully fold in the fresh blueberries and lemon zest, being gentle to avoid breaking the blueberries, until they are evenly mixed throughout the dough.
  • In a separate small bowl, whisk together the heavy cream, beaten egg, vanilla extract, and fresh lemon juice until smooth.
  • Pour the wet ingredients into the bowl with the dry mixture, and stir gently until just combined. Be cautious not to overmix; the dough should retain a slightly sticky consistency.
  • Lightly flour a clean surface, then turn the dough out onto it. Shape the dough into a rectangle about 1 inch thick, ensuring it is even for consistent baking.
  • Using a sharp knife or a pastry cutter, slice the rectangular dough into triangles, or use a round cutter for classic scone shapes. Arrange the cut scones on the prepared baking sheet, ensuring they have some space in between.
  • Place the scones in the preheated oven, baking them for 15-18 minutes, or until they are beautifully golden brown on top.
  • Once baked, let the scones cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm with powdered sugar, lemon curd, or clotted cream.
Keyword baking, blueberry, lemon, scones