Lemon Blueberry Scones Fresh and Flavorful Delight

Craving a warm, buttery treat? Look no further than these Lemon Blueberry Scones! With zesty lemon and fresh blueberries, this delightful recipe combines flavors that dance on your taste buds. In this blog post, I’ll guide you through each step, from gathering the ingredients to perfecting the glaze. Whether for breakfast or a sweet snack, these scones promise sunshine in every bite. Ready to bake? Let’s get started!

Ingredients

Main 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 cubed

Flavor Enhancers

– Zest of 1 large lemon

– 1 cup fresh blueberries (or frozen if unavailable)

Wet Ingredients

– 1/2 cup heavy cream

– 1 large egg

– 1 teaspoon vanilla extract

Glaze Ingredients

– 1 cup powdered sugar

– 2 tablespoons fresh lemon juice

– 1-2 teaspoons milk (as needed)

I love the fresh taste of lemon blueberry scones. The bright lemon zest adds a punch. The blueberries burst in your mouth, giving a sweet contrast.

To make the scones, start with the main ingredients. You need all-purpose flour for a good base. Granulated sugar adds sweetness. Baking powder helps the scones rise. Salt balances the flavor. The cold butter gives a nice flaky texture.

Next, we need flavor enhancers. The lemon zest is key for that citrus zing. Fresh blueberries are juicy and sweet. If you can’t find fresh, frozen blueberries work just fine.

For the wet ingredients, heavy cream adds richness. One egg helps bind everything together. The vanilla extract brings a warm note to the scones.

Finally, the glaze is what makes these scones special. It’s simple: powdered sugar mixed with fresh lemon juice. You may need a bit of milk to get the right drizzle.

You can find the full recipe to make these delightful scones. Follow each step, and you’ll end up with a treat that everyone loves.

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

– Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

Dough Creation

– Blend cold, cubed butter into the dry ingredients until a coarse crumb texture forms.

– Gently fold in blueberries and lemon zest without crushing the berries.

Final Assembly

– Combine heavy cream, egg, and vanilla in a separate bowl and add to the dry mixture.

– Shape the dough and cut it into wedges before placing on the prepared baking sheet.

Baking Process

– Bake for 15-20 minutes until golden brown and cool briefly on a wire rack.

– Drizzle prepared glaze over warm scones.

To see the complete recipe, check out the [Full Recipe].

Tips & Tricks

Perfecting the Scones

To get the best scones, start with cold butter. Cold butter gives your scones a flaky texture. Cut the butter into small cubes before mixing. It helps to keep the butter cold until you mix it in. Also, avoid over-mixing the dough. Just mix until you see no dry flour. This keeps the scones light and airy.

Serving Suggestions

I love serving these scones warm. A pat of clotted cream or butter makes them even better. For a pop of color, garnish with lemon zest and fresh blueberries. This simple touch makes your presentation shine. You can even serve them on a rustic wooden board for a cozy feel.

Storage Recommendations

If you have leftover scones, store them in an airtight container. They stay fresh for 1-2 days at room temperature. For longer storage, freeze the baked scones. Just place them in a freezer bag after they cool. When you want one, reheat it in the oven. This way, they taste like fresh-baked again!

Variations

Flavor Variations

You can play with flavors in your scones. Try adding lemon extract for a stronger lemon taste. This gives your scones a bright and bold flavor. You can also mix in other fruits. Raspberries and strawberries work well. They add a fun twist to the classic blueberry scone.

Healthier Alternatives

Want a healthier scone? Use whole wheat flour instead of all-purpose flour. This change boosts fiber and nutrients. You can also swap half of the butter for Greek yogurt. This cuts down on fat while keeping your scones moist and tasty.

Dietary Modifications

For those needing gluten-free options, use a gluten-free flour blend. It works just like regular flour and keeps the scones light. If you prefer less sweetness, adjust the sugar content. This way, you can enjoy your scones without too much sugar.

Exploring these variations makes your scones unique while still following the [Full Recipe].

Storage Info

Room Temperature Storage

Store your scones in an airtight container for 1-2 days. This keeps them fresh and tasty. If you leave them out too long, they may dry out.

Refrigeration

You can refrigerate scones for up to a week in a sealed container. This helps maintain moisture. Just remember to enjoy them before they lose their charm!

Freezing Instructions

To freeze baked scones, place them in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer bag. This method keeps them fresh for up to 2 months. When you’re ready to enjoy, just reheat them straight from the freezer. This way, you can have a warm treat anytime! For the full recipe, check the earlier section.

FAQs

Can I use frozen blueberries?

– Yes, frozen blueberries work well; do not thaw before adding. Frozen blueberries keep their shape and add a nice burst of flavor. They also help your scones stay moist during baking.

How do I know when the scones are done baking?

– They should be golden brown and a toothpick should come out clean. Check the scones around the 15-minute mark. If they look golden and the toothpick is clean, they’re ready to enjoy.

What’s the best way to reheat leftover scones?

– Reheat in the oven at 350°F for about 5-10 minutes for a freshly baked taste. This warms them up nicely and restores their flaky texture. Microwave reheating can make them soggy, so avoid that.

How do I make the glaze for my scones?

– Whisk together powdered sugar, lemon juice, and milk until smooth and drizzle over cooled scones. Aim for a thick but pourable consistency. This glaze adds a sweet, tangy finish to your scones.

Can I make scones in advance?

– Yes, prepare the dough and freeze unbaked scones for easy baking later. This is a great time-saver for busy mornings. Just bake them straight from the freezer, adding a few extra minutes to the bake time.

You now know how to make delicious lemon blueberry scones. Start with simple ingredients like flour, sugar, and butter. Mix in fresh blueberries and lemon zest for flavor. Follow the steps to create a tasty dough and bake until golden brown. Remember, using cold butter and not over-mixing gives the best texture. Enjoy your scones warm with clotted cream, or try different fruit and recipe variations. These tips ensure your baking will be a hit every time. Happy baking!

Lemon Blueberry Scones

Bake a batch of delightful Zesty Lemon Blueberry Scones that will brighten your morning! With fresh blueberries and a tangy lemon glaze, these scones are easy to make and utterly delicious. Perfect for breakfast or a snack, they come together in just 35 minutes. Explore the full recipe now and impress your family and friends with these sweet treats that are bursting with flavor!

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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 cubed

1 cup fresh blueberries (or frozen if unavailable)

Zest of 1 large lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1-2 teaspoons milk (as needed)

Instructions

 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Gently fold in the blueberries and lemon zest, being careful not to crush the blueberries.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.

Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the circle into 8 wedges (like a pizza) or use a round cutter for uniform shapes.

Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.

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

While the scones bake, prepare the glaze by whisking together the powdered sugar and lemon juice. Add milk as necessary to achieve a drizzling consistency.

Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes. Drizzle the glaze over the scones while they are still warm.

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

- Presentation Tips: Serve the scones warm on a rustic wooden board, garnished with additional lemon zest and a few fresh blueberries for a pop of color. Consider pairing them with a side of clotted cream or butter for a delicious breakfast treat!