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 cubed - Zest of 1 lemon - 1 cup fresh blueberries (or frozen) - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Powdered sugar for dusting - Lemon curd or clotted cream for serving When making lemon blueberry scones, the right ingredients are key. You need fresh blueberries for the best flavor, but frozen ones work too. The zest of one lemon adds bright flavor. Using cold butter gives the scones a flaky texture. This helps them rise and become light. You will mix dry and wet ingredients separately. This keeps the scones fluffy. The heavy cream makes the scones rich and tender. For added sweetness, you can dust them with powdered sugar after baking. For a fun twist, serve the scones with lemon curd or clotted cream. This extra step makes them feel special. This recipe is easy to follow, and you can find the full recipe on my site. Enjoy the process, and let the delicious aroma fill your kitchen! - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. To start, you want your oven hot and ready. Preheating ensures the scones rise well. The parchment paper helps the scones bake evenly and not stick. - Whisk flour, sugar, baking powder, and salt together. In a large bowl, mix the flour, sugar, baking powder, and salt. This step blends the ingredients and adds air, which makes the scones light. - Mix in cold butter until coarse crumbs form. - Gently fold in lemon zest and blueberries. Add the cold butter to the dry mix. Use your fingers or a pastry cutter to combine until it looks like coarse crumbs. Next, fold in the lemon zest and blueberries carefully. This keeps the berries intact and gives great flavor. - Whisk together heavy cream, egg, vanilla, and lemon juice. In another bowl, whisk the heavy cream, egg, vanilla, and lemon juice. This mixture adds moisture to your dough, making it soft and tasty. - Gradually combine wet and dry ingredients without overmixing. - Shape dough on a floured surface and cut. Slowly add the wet mix to the dry mix. Stir gently until combined. Don't overmix; this keeps your scones tender. Then, turn the dough onto a floured surface. Shape it into a circle about 1 inch thick. Cut it into 8 wedges or use a round cutter. - Place scones on the baking sheet and bake 15-18 minutes. Arrange the scones on your prepared baking sheet, leaving space between them. Bake for 15-18 minutes. Look for a light golden color on top. The smell will fill your kitchen, making it hard to wait! For the full recipe, check the complete instructions above and enjoy your baking journey! Cold butter is key for great scones. It helps create a flaky texture. When you mix the butter into the flour, it should stay in small pieces. This forms air pockets while baking. Those pockets make your scones light and airy. Avoid overmixing the dough. When adding the wet ingredients, mix just until combined. Overmixing can make the scones tough. You want a tender bite that melts in your mouth. You can change the zest for more flavor. Try orange or lime zest instead of lemon. This gives a fresh twist to your scones. Adding herbs can also enhance the taste. A pinch of lavender or rosemary can offer a nice surprise. These flavors pair well with the sweetness of blueberries. Serve your scones warm. Dust them with powdered sugar for a pretty touch. A small bowl of lemon curd or clotted cream makes a great dip. For a fun look, arrange the scones in a circle on a plate. Add fresh blueberries around for color. This makes for a stunning presentation. Try these tips to make your lemon blueberry scones shine! You can find the full recipe above to get started. {{image_2}} You can switch up the fruit in this recipe. Instead of blueberries, try raspberries, cranberries, or cherries. Each fruit brings its own flavor and sweetness. Raspberries add tartness, while cranberries give a slight zing. Cherries offer a rich, sweet taste. Feel free to mix and match fruits for fun combinations. Just remember to keep the same amount of fruit for the best results. If you need a gluten-free option, you can use gluten-free flour. Look for a blend that works well for baking. This will help you achieve a light and fluffy scone. Just substitute the all-purpose flour with the same amount of gluten-free flour. Your scones will still be delicious and fluffy. Want to change the flavor? Adding extracts can make a big difference. Try almond extract for a nutty twist. You can also add more lemon extract for extra zing. A few drops of vanilla or even orange zest can create a unique flavor profile. Feel free to experiment with what you have on hand. Each choice can lead to a delightful new scone experience. For the full recipe, you can refer to the details above. To store your lemon blueberry scones, let them cool first. Place them in an airtight container. This keeps them fresh and soft. You can store them at room temperature for up to two days. If you want to keep them longer, the fridge is a good option. Just remember, they might lose some of their fresh taste in the fridge. You can freeze both unbaked and baked scones. To freeze unbaked scones, shape them and place them on a tray. Freeze them for about 30 minutes, then transfer them to a freezer bag. For baked scones, cool them completely before freezing. Wrap them tightly in plastic wrap and then place them in a freezer bag. To thaw, just take them out of the freezer. If they are unbaked, bake from frozen for 20-25 minutes. If they are baked, let them sit at room temperature for a few hours. You can reheat them in the oven at 350°F (175°C) for about 10 minutes. This makes them warm and cozy again. Enjoy your scones fresh, even after freezing! Yes, just ensure they are thawed and drained. This helps keep the scones from getting too wet. Frozen blueberries work well and can add a nice burst of flavor. Look for a light golden color on top. The edges should be firm but not hard. A toothpick inserted into the center should come out clean. You can try spreading lemon curd or clotted cream on top. A drizzle of honey also pairs well. For drinks, consider a cup of tea or coffee for a perfect match. To make smaller batches, cut the ingredient amounts in half. For larger batches, simply double the ingredients. Keep an eye on baking time as it may change slightly. Yes, you can use honey, maple syrup, or coconut sugar. Just adjust the liquid in the recipe if needed. Each sweetener will add its own unique flavor. Best practices include placing them in an airtight container. Keep them at room temperature for up to two days. For longer storage, freeze them in a bag. These lemon blueberry scones offer a delightful blend of flavors and textures. With simple ingredients and easy steps, you can enjoy this tasty treat anytime. Remember to use cold butter for the best results and don’t overmix the dough. You can try various fruits or flavors to suit your taste. Whether you share them or stash them for later, these scones will impress. Enjoy your baking journey!$

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones! These soft, buttery treats bring together the zesty taste of lemon and the sweetness of blueberries, perfect for breakfast or a sweet afternoon snack. With just a few simple ingredients, you can whip up a batch in under 30 minutes. Click through now to explore this easy recipe and add a touch of bliss to your kitchen delights!

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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

Zest of 1 lemon

1 cup fresh blueberries (or frozen, thawed and drained)

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Instructions

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

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

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

Stir in the lemon zest and blueberries gently, ensuring they are evenly distributed.

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice until well mixed.

Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges or use a round cutter for individual scones.

Place the scones on the prepared baking sheet, leaving space between each.

Bake for 15-18 minutes or until the scones are lightly golden on top.

Remove from the oven and allow to cool slightly on a wire rack before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8

- Presentation Tips: Serve the scones warm, dusted with powdered sugar, and accompany them with a small bowl of lemon curd or clotted cream for an extra touch of indulgence.