Blueberry Lemon Scones

$- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries (or frozen, if unavailable) - Zest of 1 lemon - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - 1 tablespoon coarse sugar for topping (optional) For these blueberry lemon scones, you will need a mix of staple and fresh ingredients. The all-purpose flour gives the scones structure. Granulated sugar adds just the right amount of sweetness. Baking powder and baking soda help the scones rise, while salt enhances the flavor. Using cold, cubed unsalted butter is key. It creates those tender layers we love in scones. The fresh blueberries bring bursts of flavor, and lemon zest adds brightness. Buttermilk gives moisture and richness, while the egg helps bind everything together. Don’t forget the vanilla extract and lemon juice for depth of flavor! Optionally, you can top your scones with coarse sugar. This adds a lovely crunch and a touch of sweetness. For the full recipe, make sure to check out the cooking instructions that follow this section. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This keeps the scones from sticking. 2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients until they mix well. 3. Add 1/2 cup of cold, cubed unsalted butter to the bowl. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. This step is key for flaky scones. 1. Gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. Make sure they spread evenly through the flour mixture. 2. In another bowl, whisk together 1/2 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. This mixture adds moisture and flavor. 3. Pour the wet ingredients into the dry mixture. Stir gently until just combined. Be careful not to overmix. The dough should look a bit shaggy. 1. Turn the dough onto a floured surface. Knead it gently for about 30 seconds to bring it together. Pat it into a circle that is about 1-inch thick. 2. Cut the dough into 8 equal wedges. Place them on the prepared baking sheet. If you want, sprinkle the tops with coarse sugar for a sweet crunch. 3. Bake the scones in the oven for 15-18 minutes. Look for a golden brown top and use a toothpick to check that it comes out clean. These steps create the perfect blueberry lemon scones. For the full recipe, check out the details above. Enjoy your baking! To make great scones, start with cold butter. Cold butter helps create flaky layers. Cut the butter into small cubes before adding it to the flour. This keeps the butter firm. Next, avoid overmixing the dough. When combining wet and dry ingredients, stir just until mixed. A shaggy dough is perfect. Overmixing makes scones tough, which we want to avoid. Fresh blueberries bring bright flavor. They burst with juice when baked. However, frozen blueberries work too if fresh aren't available. Just add them straight from the freezer. You can also try different citrus fruits. Lime or orange zest adds a unique twist. Experimenting with flavors can lead to new favorites. When serving scones, arrange them nicely on a plate. A colorful platter adds charm. Dust them lightly with powdered sugar for a sweet touch. Garnish with fresh blueberries and slices of lemon. This adds color and makes them look appealing. A little effort in presentation can impress your guests! For the complete recipe, check out the Full Recipe. {{image_2}} You can easily change the flavor of your blueberry lemon scones. Try adding different fruits like raspberries or strawberries. These fruits will bring a new twist to the scone. You can also mix in nuts for a crunch. Chopped pecans or walnuts work well. If you want a sweet surprise, add some chocolate chips. The blend of flavors will make your scones even more delightful. If you need gluten-free scones, substitute regular flour with almond or gluten-free flour. This swap keeps the taste while making it friendly for those with gluten issues. For a vegan version, use plant-based butter and a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. This will help bind the scones nicely. You can also change the scone recipe based on the season. In fall, try adding cranberries for a tart flavor that fits the season. You can also add warming spices like cinnamon. This will give your scones a cozy touch. Fresh seasonal fruits make each batch special and fun to share. After baking, let your blueberry lemon scones cool for about five minutes on a wire rack. This step helps them keep their shape and texture. Once cool, store them in an airtight container. It’s best to place parchment paper between layers to avoid sticking. This method keeps them fresh and tasty for longer. To freeze your baked scones, let them cool completely. Wrap each scone tightly in plastic wrap or aluminum foil. Place the wrapped scones in a freezer-safe bag. They can stay fresh in the freezer for up to three months. When ready to enjoy, take a scone out and thaw it at room temperature. For a warm treat, reheat it in the oven at 350°F (175°C) for about 10 minutes. Blueberry lemon scones last for about three days at room temperature. Store them in a cool, dry place to avoid moisture. Signs that your scones have spoiled include a dry texture or an off smell. If you see any mold, it’s time to toss them out. Always trust your senses when checking for freshness. Scones are done when they look golden brown. You can check with a toothpick. Insert it into the center. If it comes out clean, the scones are ready. If you see wet dough, bake them a little longer. Keep an eye on them to avoid burning. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. If you want to freeze it, shape the scones first. Place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. They will keep for about a month. When ready, bake them straight from the freezer. Serve blueberry lemon scones warm for the best flavor. Pair them with clotted cream or butter. A drizzle of honey adds a nice touch. Enjoy them with a cup of tea or coffee. For a twist, try serving them with a fruity jam. They also taste great with fresh fruit on the side. To make scones flaky, use cold butter. Cut it into small pieces before mixing. This helps create pockets of air. Using buttermilk also adds moisture and tenderness. Avoid overmixing the dough; it should remain a bit shaggy. Gentle handling keeps the texture light and fluffy. In this post, we explored how to make delicious blueberry lemon scones. We covered key ingredients, step-by-step instructions, and helpful tips to enhance your baking. You learned how to achieve the perfect texture and flavor while discovering various options for customization. With these insights, you can bake scones that impress. Try different fruits or dietary options to suit your taste. Remember to store them properly for the best freshness. Enjoy your baking journey and savor every bite!$

Indulge in the delightful flavors of Blueberry Lemon Bliss Scones! These light and fluffy treats are perfect for breakfast or an afternoon snack. Made with fresh blueberries and zesty lemon, they are easy to whip up in just 30 minutes. Follow our simple recipe to impress your family and friends with these delicious pastries. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries (or frozen, if unavailable)

Zest of 1 lemon

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 tablespoon coarse sugar for topping (optional)

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 combined.

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

Gently fold in the fresh blueberries and lemon zest, ensuring they are evenly distributed throughout the flour mixture.

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

Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; the dough should be slightly shaggy.

Turn the dough onto a floured surface and knead it gently for about 30 seconds to bring it together. Pat it into a 1-inch thick circle.

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

If desired, sprinkle the tops with coarse sugar for an extra sweet crunch.

Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.

Allow the scones to cool on a wire rack for about 5 minutes, then serve warm or at room temperature.

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

- Presentation Tips: Arrange the scones on a beautiful platter, dust them lightly with powdered sugar, and garnish with fresh blueberries and lemon slices for a cheerful touch.