Lemon Blueberry Scones

$To make these delightful lemon blueberry scones, you will need the following ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup fresh blueberries (or frozen, but don't thaw) - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon coarse sugar (for topping) If you're missing some ingredients, don't worry! Here are some easy swaps: - Flour: Use whole wheat flour for a healthier option. - Sugar: Replace granulated sugar with coconut sugar or honey. Adjust the amount for sweetness. - Butter: Use coconut oil or vegan butter for a dairy-free version. - Buttermilk: Mix milk with a splash of vinegar or lemon juice to create a quick buttermilk substitute. - Egg: You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. To bake these scones, gather these tools: - Mixing bowls - Whisk - Pastry cutter or fork - Baking sheet - Parchment paper - Knife for cutting the scones - Cooling rack Having these tools on hand makes the process smooth and enjoyable. The right tools help you create perfect, fluffy scones every time! For the full recipe, check out the detailed instructions above. To make Lemon Blueberry Scones, gather your ingredients first. This way, you work smoothly. You will need flour, sugar, baking powder, baking soda, salt, butter, blueberries, lemon zest, lemon juice, buttermilk, an egg, and vanilla extract. Keep everything close by. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined. 2. Add the cold, cubed butter. Use your fingers or a pastry cutter to mix it in. Stop when the mix looks like coarse crumbs. 3. Gently fold in fresh blueberries and lemon zest. Make sure they spread evenly, but don't crush the berries. 4. In another bowl, whisk together buttermilk, lemon juice, egg, and vanilla extract. Mix well. 5. Pour the wet mix into the dry mix. Stir until just combined. The dough should feel sticky but not too wet. 6. Turn the dough onto a floured surface. Shape it into a round disc, about 1 inch thick. Cut the disc into 8 wedges. 7. Place the scones on the baking sheet, leaving space between them. Top with coarse sugar for a sweet crunch. 8. Bake for 15-20 minutes until golden brown on the edges. 9. After baking, cool on the sheet for 5 minutes. Then, move the scones to a wire rack to cool fully. - Use cold butter. It helps create a flaky texture. - Don't overmix the dough. This keeps the scones light. - Leave space between scones on the baking sheet. They need room to rise. - Serve warm with honey or clotted cream. This adds extra flavor and joy. - For an extra touch, garnish with more lemon zest or fresh blueberries. For the full recipe, refer to the provided instructions above. Enjoy baking your Lemon Blueberry Scones! Many people overmix the dough. This can lead to tough scones. Mix just until combined. Also, using warm butter can ruin the texture. Always use cold, cubed butter. If your blueberries are too mushy, they can break apart. Fresh or frozen blueberries work best, but don't thaw them. Lastly, ensure your baking powder is fresh. Old baking powder won't help your scones rise. To get light and airy scones, keep your ingredients cold. Chill the butter and buttermilk before mixing. When you mix the butter into the flour, stop as soon as it looks like coarse crumbs. This keeps the butter from melting into the flour. After shaping the dough, let it rest for a few minutes. This gives the flour time to absorb moisture. Finally, bake the scones until they are golden brown. Don't underbake them; they should feel firm to the touch. When adding blueberries, fold them in gently. This helps keep them whole and prevents juice from bleeding into the dough. If you want to avoid staining, dust the blueberries with flour first. This keeps them from sinking to the bottom of the scone. You can also reserve a few blueberries to place on top before baking. This makes for a lovely presentation. Enjoy your baking and get ready for the burst of flavor in every bite! For the full recipe, check out the detailed instructions. {{image_2}} You can easily make gluten-free lemon blueberry scones. Swap regular flour for a gluten-free blend. Look for one that works well in baking. This blend often contains rice flour and starches. The texture will still be light and fluffy. Follow the same recipe steps, and enjoy a tasty treat! To make vegan lemon blueberry scones, use plant-based ingredients. Replace butter with coconut oil or vegan butter. Use almond milk or oat milk in place of buttermilk. You can also substitute the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This ensures a great texture and flavor in your scones! You can get creative with other flavors in your scones. Try adding chocolate chips for a sweet twist. Chopped nuts like almonds or walnuts add crunch. You can also use different fruits, like raspberries or strawberries, for new tastes. Mix and match flavors to find your favorite combination. Get inspired and have fun with your baking! For the full recipe, check out the instructions above. To keep your scones fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They will stay good for about two days at room temperature. If you want to keep them longer, consider freezing them. Freezing scones is simple and a great way to enjoy them later. Start by letting the scones cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag. They can last up to three months in the freezer. When you’re ready to eat, just take them out and let them thaw. To reheat your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes. This brings back their crispness and warmth. You can also microwave them for about 15-20 seconds if you're short on time. Enjoy them warm for the best taste! For the complete recipe, check out the Full Recipe section. To make lemon blueberry scones from scratch, gather your ingredients first. You need flour, sugar, baking powder, baking soda, salt, butter, blueberries, lemon zest, lemon juice, buttermilk, an egg, and vanilla extract. Mix the dry ingredients in a bowl. Cut in the cold butter until it looks like crumbs. Then, fold in the blueberries and lemon zest. In another bowl, mix the wet ingredients and add them to the dry mix. Stir gently, then shape the dough. Cut into wedges, place on a baking sheet, and bake. You can find the full recipe with detailed steps above. Yes, you can use frozen blueberries in scones. Just remember not to thaw them. Frozen berries help keep the scone dough cold. This keeps the scones flaky and light. If you thaw the blueberries, they may make the dough too wet and mushy. Use the frozen blueberries straight from the bag for the best results. To bake scones well, follow these tips: - Use cold butter. It helps create a flaky texture. - Don’t overmix the dough. Mix until just combined. - Chill the dough for 15-30 minutes before baking. This helps with rising. - Use a sharp knife for cutting. This gives clean edges. - Bake until golden brown. This means they are done. These simple tips will help you achieve perfect lemon blueberry scones every time! In this post, we explored the art of making lemon blueberry scones. We listed key ingredients and easy swaps. You learned about essential tools and simple cooking steps. Tips helped avoid common mistakes and achieve fluffy scones. We also shared fun variations, storage tips, and answers to FAQs. Enjoy making your scones with confidence. Remember, baking is about fun and creativity. You can make delicious treats that everyone will love. Happy baking!$

Indulge in the deliciousness of Lemon Blueberry Bliss Scones! These delightful scones are packed with fresh blueberries and zesty lemon, perfect for breakfast or a sweet snack. With simple ingredients and easy steps, you can whip up a batch in just 35 minutes. Serve them warm with honey or clotted cream for an extra treat.

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup fresh blueberries (or frozen, but don't thaw)

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon coarse sugar (for topping)

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, granulated sugar, baking powder, baking soda, and salt until well combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

Gently fold in the fresh blueberries and lemon zest, making sure they are evenly distributed without crushing the berries.

In a separate bowl, whisk together the buttermilk, lemon juice, egg, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.

Turn the dough out onto a lightly floured surface and shape it into a round disc about 1 inch thick. Cut the disc into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving space between each one. Sprinkle the coarse sugar over the tops of the scones for added crunch and sweetness.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on the edges.

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Serve the scones warm with a drizzle of honey or clotted cream, and garnish with extra lemon zest or fresh blueberries on the side for a delightful visual appeal.