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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice Gather these ingredients before you start. They are the key to making tasty blueberry lemon scones. The flour gives the scones their base. Sugar adds sweetness, while baking powder helps them rise. Salt enhances the flavor. Butter is crucial. Using chilled butter keeps the scones flaky. Fresh blueberries burst with flavor and add moisture. Lemon zest brightens up the taste and aroma. Heavy cream makes them rich and tender. The egg binds everything together. Vanilla extract adds a warm, sweet note. Lemon juice balances the sweetness with a tart kick. - Powdered sugar for dusting - Clotted cream - Lemon curd You can serve your scones with extras. A dusting of powdered sugar makes them look pretty. Clotted cream adds richness, while lemon curd gives a zesty twist. These toppings take your scones to the next level. Enjoy them warm for the best experience! {{ingredient_image_1}} - Preheat oven to 400°F (200°C) - Line baking sheet with parchment paper Start by heating your oven. The right temp helps the scones rise well. Lining your baking sheet with parchment makes cleanup easy. - Whisk together flour, sugar, baking powder, and salt Next, grab a large bowl. Add flour, sugar, baking powder, and salt. Whisk them together until they blend well. This mix forms the base of your scones. - Add chilled, cubed butter and mix until coarse crumbs form - Fold in fresh blueberries and lemon zest Now, add chilled, cubed butter to your dry mix. Use your fingers or a pastry cutter. Mix until it looks like coarse crumbs. Then, gently fold in fresh blueberries and lemon zest. This adds flavor and color! - Whisk together heavy cream, egg, vanilla extract, and lemon juice In a different bowl, whisk heavy cream, egg, vanilla extract, and lemon juice. Make sure it’s smooth. This mix will bring moisture to your scones. - Pour wet ingredients into dry ingredients and mix gently - Knead and shape dough into a circle about 1-inch thick Pour the wet ingredients into the dry mix. Stir gently until just combined. Don’t overmix! This can make the scones tough. Transfer the dough to a floured surface. Knead a few times to bring it together. Then, shape it into a circle that is about 1-inch thick. - Cut dough into 8 wedges and place on baking sheet - Bake for 15-20 minutes until golden brown Cut the dough into 8 wedges. Place them on your prepared baking sheet, giving them space. Bake for 15-20 minutes. You want them golden brown and firm. A toothpick should come out clean when inserted. Enjoy the sweet aroma as they bake! To get the best scone texture, you need to pay close attention. For flaky scones, keep your butter cold. Cut the butter into small pieces and work it gently into the flour. This creates little pockets of butter that melt while baking. For moist scones, add enough cream, but don't add too much. The right balance will give you the perfect bite. Avoid overmixing the dough. When you combine wet and dry ingredients, stir just until you see no dry flour. Overmixing makes scones tough. You want them light and airy, so mix with care. Serve your blueberry lemon scones warm. They taste delightful with clotted cream or lemon curd. These creamy spreads add richness and a burst of flavor. They are perfect for afternoon tea. Think about pairing them with a cup of tea or coffee. The bright lemon and sweet blueberries shine in every bite. One common mistake is overworking the dough. Kneading too much will make your scones dense and chewy. Handle the dough gently. Another mistake is choosing the wrong flour. Always use all-purpose flour. Using bread flour can give a tough texture. Stick to the basics for the best results. Pro Tips Use Cold Ingredients: Ensure your butter and cream are very cold to create flaky layers in the scones. Don’t Overwork the Dough: Mix the ingredients until just combined to avoid tough scones; a little stickiness is okay. Experiment with Flavors: Try adding different berries or herbs like rosemary for a unique twist on the classic scone. Proper Storage: Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer freshness. {{image_2}} For those needing a gluten-free option, you can use different flours. Here are some good substitutes: - Almond flour: It adds a nice nutty flavor. - Coconut flour: Use less, as it absorbs more liquid. - Gluten-free all-purpose flour: This is often the easiest choice. When using these flours, you may need to adjust the liquid. Keep an eye on the dough texture. It should remain soft but not sticky. To make vegan scones, you can swap out dairy and eggs. Here are some tips: - For butter: Use coconut oil or vegan butter in equal amounts. - For heavy cream: Try almond milk or coconut cream. - For eggs: Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. These changes will help keep the scones moist and tasty. You can easily add your twist to these scones. Here are some fun ideas: - Nuts: Chopped walnuts or pecans add a nice crunch. - Different berries: Try raspberries, blackberries, or strawberries for a new flavor. - Herbs: Fresh basil or mint can give a refreshing twist. Mix and match these suggestions to create your perfect scone. Enjoy your baking adventure! To keep your scones fresh, store them in an airtight container. This helps to trap moisture and keep them soft. Place a piece of wax paper between layers if you stack them. Avoid leaving them out, as they can dry out quickly. Keep them at room temperature for up to two days. You can freeze both unbaked and baked scones. For unbaked scones, shape the dough and place the wedges on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. For baked scones, let them cool completely. Wrap each scone tightly in plastic wrap and place them in a freezer bag. They will keep well for up to three months. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and cover them with foil. Heat for about 10-15 minutes, until warmed through. This method helps maintain their soft texture. You can also reheat in the microwave for about 20-30 seconds, but they may lose some crispness. Yes, you can use frozen blueberries. However, they may change the texture of your scones. Frozen berries are softer, which can make your scones a bit mushy. To avoid this, do not thaw the blueberries before adding them to the dough. This keeps them from bleeding too much juice into the batter. Baking at high altitude can be tricky. You must make a few changes. Decrease the baking powder by 1/8 teaspoon for every 1,000 feet above sea level. You may also need to add a bit more liquid. Start with an extra tablespoon of cream or milk. Keep an eye on bake time; it may take less time than expected. If you want a dairy-free option, use coconut cream or almond milk. You can also use a mix of milk and olive oil. For every cup of heavy cream, use 3/4 cup of milk and 1/4 cup of oil. This helps keep the scones moist and tender, just like heavy cream. Blueberry lemon scones stay fresh for about 2 to 3 days at room temperature. Keep them in an airtight container to avoid drying out. If you want to keep them longer, freeze them. They can last up to 3 months in the freezer. Just thaw them at room temperature when you're ready to enjoy! We explored a great recipe for blueberry lemon scones, starting with simple ingredients. You learned how to mix, shape, and bake the dough for perfect scones. We also discussed tips for dealing with common mistakes and shared fun variations, like gluten-free and vegan options. By following these steps, you can enjoy fresh, delicious scones at home. Don't forget to pair them with clotted cream or lemon curd. Now, it’s time to get baking and enjoy your tasty creation!

Blueberry Lemon Scones

Delicious scones bursting with fresh blueberries and a hint of lemon.
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
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 1 cup fresh blueberries
  • 1 zest of 1 lemon
  • 0.5 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 until well combined.
  • Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
  • Gently fold in the fresh blueberries and lemon zest.
  • In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  • Transfer the dough onto a lightly floured surface. Gently knead the dough a few times until it holds together, then shape it into a circle, about 1-inch thick.
  • Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
  • Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  • Remove from the oven and allow to cool slightly on a wire rack before serving.

Notes

Dust the scones with a light sprinkle of powdered sugar and serve warm with a side of clotted cream or lemon curd for an extra touch of indulgence.
Keyword baking, blueberry, lemon, scones