Lemon Blueberry Scones

$- 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 diced into small cubes - 1 cup fresh blueberries, rinsed and drained - Zest of 1 lemon, finely grated - 1 tablespoon fresh lemon juice - 1/2 cup heavy cream - 1 large egg, lightly beaten - Extra sugar for sprinkling on top - 1/4 teaspoon almond extract for a nutty touch - 1/2 cup shredded coconut for a tropical twist - 1 tablespoon poppy seeds for added crunch - Large mixing bowl for combining ingredients - Pastry cutter or your fingertips for working in butter - Sharp knife or round cutter for cutting scones - Baking sheet lined with parchment paper for easy cleanup - Wire rack for cooling scones after baking - Whisk for blending wet ingredients smoothly Start by preheating your oven to 400°F (200°C). This hot oven will help the scones rise and become fluffy. Line a baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup easy. In a large bowl, mix together 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients well. Mixing them evenly helps create a light and airy scone. Take 1/2 cup of unsalted butter. Cut it into small cubes and keep it cold. Add the butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in. Stop when the mixture looks like coarse crumbs. You want to see small pieces of butter for that flaky texture. In another bowl, whisk together 1/2 cup of heavy cream, 1 large beaten egg, and 1 tablespoon of fresh lemon juice. Mix until smooth. Pour this into the flour mixture. Stir gently until just combined. If the dough feels too sticky, add a little more flour. It should hold together well. Turn the dough out onto a floured surface. Knead it gently a few times. Pat it into a circle about 1 inch thick. Use a sharp knife or round cutter to cut the dough into wedges or shapes you like. Be careful not to overwork the dough. Place the shaped scones on the prepared baking sheet, leaving space between them. Sprinkle some extra sugar on top for a crunchy finish. Bake in the oven for 15-20 minutes. They are done when they are lightly golden and a toothpick comes out clean. Let the scones cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy! To make your scones flaky, use cold butter. Cut it into small cubes before adding it to the flour mix. Mix it in until it looks like coarse crumbs. You want small bits of butter to stay in the dough. This gives the scones that lovely, flaky texture we all love. When adding blueberries, rinse them gently to avoid bursting them. Fold them into the dough softly. If they break, they can make the dough too wet. You want juicy pockets of flavor, not a blueberry mush. A good tip is to toss them in a little flour before mixing. This helps keep them from sinking. Taste your dough as you mix. If you want sweeter scones, add a bit more sugar. You can also add more lemon zest for a zestier flavor. Just remember, the balance is key. You want the lemon to brighten the sweetness, not overpower it. Keep adjusting until it feels just right for you. {{image_4}} You can add coconut for a tropical twist. Just mix in 1/2 cup of shredded coconut. This will give you a nice chew and extra flavor. The coconut pairs well with the lemon and blueberries. It adds a sweet, nutty taste that brightens the scone. If you love nuts, try adding 1/2 cup of chopped walnuts or pecans. Nuts add crunch and depth. You can also swap blueberries for other fruits. Raspberries or diced strawberries work great too. Just keep the total fruit amount the same for best results. To make these scones gluten-free, use a gluten-free all-purpose flour blend. This blend should have xanthan gum for structure. You might need to add a bit more liquid to the dough. Start with an extra tablespoon of cream if the dough feels too dry. These small changes keep your scones light and tasty. To keep your leftover scones fresh, store them in an airtight container. This will help prevent them from becoming dry. Place a paper towel at the bottom of the container to absorb moisture. This method keeps the scones soft for up to two days. If you want them to last longer, consider freezing them instead. To freeze scones, first let them cool completely after baking. Wrap each scone in plastic wrap, and then place them in a freezer bag. Remove as much air as possible from the bag. This will help prevent freezer burn. You can freeze scones for up to three months. When you’re ready to enjoy one, just thaw it at room temperature. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment. Heat them for about 5-10 minutes. This warms them through and helps restore their lovely texture. If they feel dry, you can drizzle a little water on them before heating. Enjoy your warmed scones with your favorite spreads! Yes, you can use frozen blueberries. However, thaw and drain them first. This prevents too much moisture in the dough. Frozen blueberries tend to burst more, so handle them gently. Add them at the end when mixing. This keeps your scones looking pretty and tasting fresh. To check if your scones are done, look for a light golden color. Insert a toothpick in the center of a scone. If it comes out clean, the scones are ready. The edges should feel firm but not hard. Trust your nose too; the aroma will be delightful! Lemon blueberry scones pair well with many things. Try serving them with clotted cream or butter. A drizzle of honey adds sweetness. Fresh fruit on the side makes a nice touch. You can also enjoy them with a cup of tea or coffee for a cozy treat. To make dairy-free scones, swap the butter for coconut oil or a dairy-free butter substitute. Use almond milk or oat milk instead of heavy cream. Make sure to choose a dairy-free yogurt if you want to add some for moisture. This way, you can still enjoy the scones without dairy. Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you're ready to bake, just shape and bake the scones as usual. This saves time and brings fresh scones to your table! This guide detailed all you need for perfect Lemon Blueberry Scones. You learned the must-have ingredients, essential tools, and simple steps to make them. I shared tips for flaky scones and ways to mix up the flavors. Plus, you discovered how to store and reheat your treats. Enjoy making these scones often! With practice, you'll master the art of baking and delight others with your tasty treats. Share your favorite scone variations and keep experimenting!$

Indulge in the delightful taste of Lemon Blueberry Bliss Scones! This easy recipe combines fresh blueberries and tangy lemon for a perfect treat. In just 35 minutes, you can whip up eight scrumptious scones that are ideal for breakfast or brunch. Don't miss out on the tips for an irresistible presentation! Click to explore the full recipe and impress your friends and family today! #Scones #BakingRecipes #BlueberryLemon #DessertIdeas

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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 diced into small cubes

1 cup fresh blueberries, rinsed and drained

Zest of 1 lemon, finely grated

1 tablespoon fresh lemon juice

1/2 cup heavy cream

1 large egg, lightly beaten

Extra sugar for sprinkling on top

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. This helps aerate the flour for a lighter scone.

Incorporate Butter: Add the cold, diced butter to the bowl with the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining. This will create flakiness in the scones.

Add Fresh Ingredients: Gently fold in the fresh blueberries and lemon zest, taking care not to burst the blueberries to preserve their juiciness and flavor.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, beaten egg, and fresh lemon juice until well combined. The mixture should be smooth and uniform.

Form the Dough: Pour the wet ingredients into the bowl with the dry mixture and stir gently until just combined. The dough might be slightly sticky; if it feels too wet, sprinkle a little flour over it and fold again until it holds together.

Shape the Scones: Turn the dough onto a floured surface. Knead it gently just until it comes together, being careful not to overwork it. Pat the dough into a circle approximately 1 inch thick. Using a sharp knife or a round cutter, cut the dough into wedges or desired shapes.

Bake the Scones: Arrange the cut scones on the prepared baking sheet, leaving about an inch of space between each. Sprinkle a little extra sugar on top of each scone for that delightful crunch and sweetness.

Oven Time: Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden brown on top and a toothpick inserted in the center comes out clean.

Cool and Serve: Let the scones cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps maintain their texture.

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

- Presentation Tips: Serve the warm scones with a drizzle of honey or clotted cream for a creamy complement. Garnish with a few fresh blueberries and a light sprinkle of lemon zest on top for an eye-catching finish and a burst of fresh flavor. Enjoy the bliss!