Lemon Blueberry Scones Fresh and Easy Baking Recipe

Ingredients

• 2 cups all-purpose flour
• 0.5 cup granulated sugar
• 2.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, cold and cubed
• 0.5 cup buttermilk, cold
• 1 large egg
• 1 zest of lemon
• 1 cup fresh blueberries (or frozen, if not in season)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 egg for egg wash (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, lemon zest, vanilla extract, and lemon juice until well combined.
5. Pour the wet ingredients into the dry mixture and gently stir until just combined—do not overmix.
6. Carefully fold in the blueberries, ensuring not to break them apart. The dough will be sticky.
7. Transfer the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.
8. Cut the rectangle into triangles or use a round cutter to make scones—whatever shape you prefer!
9. Place the scones on the prepared baking sheet. If desired, brush the tops with beaten egg for a golden finish.
10. Bake for 15-20 minutes or until the scones are golden brown on top.
11. Remove from the oven and let them cool on a wire rack.