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To make lemon blueberry scones, you need a mix of dry and wet ingredients. Here’s the complete list of what you’ll need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup fresh blueberries (or frozen, thawed) - Zest of 1 lemon - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons fresh lemon juice - Extra granulated sugar for sprinkling Each ingredient plays a vital role in creating soft, flaky scones that burst with flavor. The all-purpose flour gives structure, while the sugar adds sweetness. Baking powder helps the scones rise, creating that perfect, airy texture. Fresh blueberries bring a juicy pop, and lemon zest lifts the flavor to new heights. Using cold butter is key to achieving a flaky texture. The heavy cream and egg add richness, making every bite a delight. Finally, a sprinkle of sugar on top gives a lovely finish. Together, these ingredients create an irresistible treat that is sure to impress! {{ingredient_image_2}} 1. Preheat your oven to 400°F (200°C). This heat helps the scones rise perfectly. 2. Line a baking sheet with parchment paper. This stops the scones from sticking. 3. In a large bowl, mix the flour, sugar, baking powder, and salt. Whisk them well. 4. Add the cold, cubed butter to the bowl. Blend it into the flour until it looks crumbly. 1. Gently fold in the fresh blueberries and lemon zest. Be careful not to crush the blueberries. 2. In another bowl, whisk the heavy cream, egg, vanilla, and lemon juice together. Mix until smooth. 3. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. 1. Transfer the dough to a floured surface. Knead it gently a few times to bring it together. 2. Pat the dough into a circle about 1 inch thick. This helps it bake evenly. 3. Slice the dough into 8 wedges with a sharp knife. Place them on the lined baking sheet. 4. Brush the tops with extra heavy cream and sprinkle sugar on top for sweetness. 5. Bake for 15-20 minutes until the scones are golden brown. 6. Let the scones cool on the baking sheet for a few minutes before transferring them. To make great scones, start with cold butter. Cold butter helps the scones rise high and stay flaky. Cut the butter into small cubes before mixing. This keeps it cold until baking. Avoid overmixing the dough. Mix just until the flour disappears. If you mix too much, the scones become tough. You want them light and airy, not dense. The ideal oven temperature is 400°F (200°C). This heat helps the scones bake evenly. Preheat your oven for at least 15 minutes before baking. You can tell when scones are done by their color. They should turn a nice golden brown. You can also test with a toothpick. If it comes out clean, the scones are ready. Serve the warm scones on a nice platter. A dollop of clotted cream or butter makes a great side. It adds to the taste and looks lovely. For garnishing, sprinkle fresh lemon zest on top. This adds color and a fresh aroma. Scatter some whole blueberries around the scones for a pop of color. It makes the dish inviting and delicious. Pro Tips Use Cold Butter: Ensure your butter is cold and cubed to create a flaky texture in your scones. This helps to achieve that desired rise and lightness. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough scones, so keep it gentle! Fresh vs. Frozen Blueberries: If using frozen blueberries, be sure to thaw and drain them to prevent excess moisture in the dough. Brush with Cream: Brushing the tops of the scones with heavy cream before baking gives them a beautiful golden-brown color and added richness. {{image_4}} To make gluten-free scones, use a gluten-free flour blend. You can find many blends that work well in baking. Replace all-purpose flour with an equal amount of this blend. Add 1 teaspoon of xanthan gum if it’s not already included in the mix. You may need to adjust the baking time slightly. Keep an eye on the scones, as they might bake faster or slower depending on your blend. For a vegan version, choose dairy-free milk like almond or oat milk. These options keep the scones moist and tasty. Instead of an egg, use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This mix binds the ingredients well. Your scones will still turn out delicious and fluffy. You can switch the blueberries for other fruits, like raspberries or chopped strawberries. Each fruit brings its own unique taste. Want to get creative? Add fresh herbs like rosemary or thyme for a savory twist. The herbs complement the lemon and add a new layer of flavor. Try different combinations to find your perfect match! To keep your leftover scones fresh, place them in an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to two days. If you want to keep them longer, refrigerate them for about one week. To freeze unbaked scones, first cut them into wedges. Place the wedges on a baking sheet and freeze them for about one hour. Once frozen, transfer them to a freezer bag. They can be stored for up to three months. When you're ready to bake, take out the scones and let them thaw for about 30 minutes. Preheat your oven while they thaw. Bake them as usual, adding a few extra minutes to the baking time. Enjoy warm, fresh scones any time! Yes, you can use frozen blueberries. They may change the texture slightly. Frozen berries release more juice, which can make the scones a bit wetter. This can add a nice burst of flavor but be careful not to overmix. Thaw them first and drain any excess juice for best results. To achieve fluffy scones, ensure your butter is cold. Cut it into small pieces and mix it quickly into the flour. This creates pockets of air that help the scones rise. Also, avoid overmixing when you combine wet and dry ingredients. Gently fold until just combined for that perfect light texture. These scones shine with a dollop of clotted cream or butter. You can also pair them with fresh lemon curd for a citrus kick. A cup of tea or coffee complements them nicely, too. For an extra touch, sprinkle some lemon zest or scatter whole blueberries on top when serving. In this blog post, we explored how to make delicious lemon blueberry scones. From the essential ingredients to the step-by-step instructions, I shared tips for perfecting your scones. Remember to use cold butter and avoid overmixing for the best texture. I also covered storage methods and variations to suit your needs. Experiment with flavors and techniques to find what you love. Enjoy baking these scones and impressing friends or family with your skills. Your kitchen will smell amazing, and the taste will be worth it!

Lemon Blueberry Bliss Scones

Delicious scones bursting with fresh blueberries and zesty lemon flavor.
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
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 0.5 cups fresh blueberries (or frozen, thawed)
  • 1 zest lemon
  • 0.25 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • to taste sugar extra granulated sugar for sprinkling

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk thoroughly until the ingredients are evenly distributed.
  • Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it reaches a coarse, crumbly texture resembling small peas.
  • Carefully fold in the fresh blueberries and lemon zest, taking care not to mash the blueberries during this process.
  • In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and fresh lemon juice until well blended.
  • Pour the wet mixture into the dry ingredients, gently stirring with a spatula until just combined. Avoid overmixing to keep the scones light and fluffy.
  • Transfer the dough onto a lightly floured work surface and knead gently just a few times, enough to bring it together. Pat the dough into a circle about 1 inch thick for even baking.
  • Use a sharp knife or a pizza cutter to slice the dough into 8 equal wedges. Carefully transfer them to the lined baking sheet, spacing them slightly apart.
  • Brush the tops of the wedges with a bit of extra heavy cream and sprinkle sugar generously over the tops for a delightful sweetness.
  • Bake in the preheated oven for 15-20 minutes, or until the scones have risen and turned a beautiful golden brown on top.
  • Once baked, allow the scones to cool slightly on the baking sheet before transferring them to a wire rack or serving platter.

Notes

Serve warm with clotted cream or butter, garnished with lemon zest and blueberries.
Keyword baking, blueberry, lemon, scones