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- All-Purpose Flour: 2 cups - Granulated Sugar: 1/3 cup - Baking Powder: 1 tablespoon - Salt: 1/2 teaspoon - Unsalted Butter: 1/2 cup, chilled and diced - Fresh Blueberries: 1 cup (or frozen) - Lemon Zest: From 1 lemon - Heavy Cream: 1/4 cup - Large Egg: 1 - Vanilla Extract: 1 teaspoon - Lemon Juice: 1 tablespoon When making lemon blueberry scones, the choice of ingredients matters. I use all-purpose flour for a soft texture. The granulated sugar adds a hint of sweetness. Baking powder gives the scones their lift. Salt balances the flavors. Using chilled, diced unsalted butter is key. It helps create flaky layers in the scone. I love fresh blueberries for their burst of flavor, but frozen works too. Zesting one lemon brings out that bright citrus aroma. Heavy cream keeps the dough rich and moist. The egg binds everything, while vanilla extract adds depth. Lemon juice adds a tangy note. For a sweet finish, I often make a simple glaze with powdered sugar and lemon juice. It adds shine and sweetness. - Glaze Ingredients: Powdered sugar, lemon juice - Additional Spices: Optional cinnamon or nutmeg Adding spices can enhance the flavor. A pinch of cinnamon or nutmeg brings warmth. These optional ingredients let you customize your scones. The choice is yours! For the full recipe, refer back to the earlier section. - Preheat the Oven: Set to 400°F (200°C). - Prepare the Baking Sheet: Line it with parchment paper. - Combine Dry Ingredients: In a large bowl, mix flour, sugar, baking powder, and salt. - Incorporate Butter: Add the diced butter. Use your fingers to blend until crumbly. - Fold in Blueberries and Lemon Zest: Gently add the blueberries and lemon zest, mixing softly. - Whisk Together Cream, Egg, Vanilla, and Lemon Juice: In a separate bowl, mix these until smooth. - Combine Wet and Dry Ingredients: Pour the wet mix into the dry ingredients. Stir until just combined. - Kneading the Dough: Turn the dough onto a floured surface. Knead gently 2-3 times. - Cutting into Wedges: Shape the dough into a circle, about 1 inch thick. Cut into 8 wedges. - Baking Time: Place the wedges on the sheet. Bake for 15-20 minutes until golden brown. For the full recipe, check the detailed instructions provided above. - Avoid Overmixing the Dough When making scones, mix just until combined. Overmixing makes them tough. You want a light, flaky texture. This is key for the best lemon blueberry scones. - Use Chilled Ingredients Keep your butter and cream cold. Cold ingredients help scones rise and stay tender. The cold butter creates steam while baking, leading to a fluffy scone. - Glazing with Powdered Sugar and Lemon Juice A simple glaze adds sweetness and shine. Mix powdered sugar with lemon juice. Drizzle it over the scones after they cool. This makes them look beautiful and inviting. - Serving Suggestions: With butter or clotted cream Enjoy your scones warm with butter or clotted cream. This adds richness and enhances the lemon flavor. Pairing with a cup of tea or coffee makes it a perfect treat. {{image_2}} You can switch up the berries in these scones. Raspberries, blackberries, or strawberries all work well. Each berry adds a unique twist to the flavor. I love using fresh fruit for the best taste. However, frozen berries are a great option too. They are easy to find and still taste good. Another fun option is to add nuts. Pecans and walnuts give a nice crunch. They also add a warm, nutty flavor. Just chop them up and fold them in with the blueberries. This small change can make a big difference. If you need gluten-free scones, you can easily adapt the recipe. Use gluten-free flour blends instead of all-purpose flour. These blends often contain rice flour and starches. They work well in baked goods like scones. For those avoiding dairy, there are tasty alternatives. You can use vegan butter in place of regular butter. For cream, try coconut cream or almond milk. Both options keep the scones moist and delicious. You won’t miss the dairy at all! For the full recipe, check out the Lemon Blueberry Delight Scones 🫐 section. To keep your Lemon Blueberry Scones fresh, store them properly. At room temperature, they last up to 2 days. Place them in a sealed container to keep moisture in. If you want to extend their life, refrigerate them. They can stay fresh for up to 1 week in the fridge. Just make sure to wrap them well to avoid drying out. You can freeze baked scones for later use. To freeze, let the scones cool completely. Then, place them in a freezer-safe bag or container. They can stay frozen for about 3 months. When you're ready to enjoy them, just reheat. For the best taste, heat the scones in an oven at 350°F (175°C) for about 10-15 minutes. This will bring back their warmth and softness, making them as delightful as fresh. How do I make Lemon Blueberry Scones moist? To make your scones moist, use cold butter. This keeps the scones flaky. Don't overmix the dough; mix just until combined. You can also add a bit more cream for extra moisture. Can I use frozen blueberries? Yes, you can use frozen blueberries. Just add them straight to the dough. They may bleed a bit, but they still taste great. Use them without thawing to keep the scones firm. What can I serve with Lemon Blueberry Scones? Serve your scones warm with butter or clotted cream. A drizzle of glaze adds sweetness. You can also enjoy them with a cup of tea or coffee for a cozy treat. How to make the perfect glaze? To make a simple glaze, mix powdered sugar with lemon juice. Start with one cup of powdered sugar and add lemon juice until it reaches your desired consistency. Drizzle it on scones while they are still warm for a lovely shine. Can I replace lemon juice with other flavors? Yes, you can! Try orange juice for a different taste. You could also use almond extract for a nutty flavor. Just keep the balance of wet and dry ingredients in mind. What to do if the scones are too dry? If your scones turn out dry, try adding a splash of cream or milk. You can also brush them with melted butter right after baking to add moisture. How to avoid flat scones? To prevent flat scones, use a good amount of baking powder and make sure it's fresh. Also, handle the dough gently and don't overwork it. Chilling the dough for a short while helps too. This post covered how to make delicious lemon blueberry scones. We looked at key ingredients, preparation steps, and tips for the best results. You now know how to mix, shape, and bake these tasty treats. Don’t forget to store them properly and explore fun variations. Baking is all about trying new flavors. So, dive in and enjoy these scones fresh out of the oven. They’re a delightful treat for any time of day!

Lemon Blueberry Scones

Indulge in the delightful flavor of Lemon Blueberry Delight Scones with this easy recipe! Perfect for breakfast or a sweet snack, these scones are bursting with fresh blueberries and zesty lemon. With just a few simple ingredients and quick steps, you can bake a batch in no time. Ready to elevate your baking game? Click through to explore the full recipe and enjoy these scrumptious scones fresh from your oven!
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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, chilled and diced

1 cup fresh blueberries (or frozen, if desired)

Zest of 1 lemon

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

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 chilled diced butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.

        Gently fold in the blueberries and lemon zest until evenly distributed throughout the mixture.

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

            Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing. The dough will be slightly sticky.

              Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it comes together into a ball. Pat the dough into a 1-inch thick circle.

                Cut the dough into 8 wedges and place them evenly on the prepared baking sheet.

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

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

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

                        - Presentation Tips: Drizzle the scones with a simple glaze made from powdered sugar and lemon juice for extra sweetness and shine. Serve them warm with a dollop of butter or clotted cream for a luxurious touch!