Lemon Blueberry Scones

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup buttermilk, cold - 1 large egg - Zest of 1 lemon - 1 cup fresh blueberries - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Optional: 1 egg for egg wash To make Lemon Blueberry Scones, you need simple ingredients. These scones are bright and tasty. The main ingredients create the base. Flour gives structure, while sugar adds sweetness. Baking powder and baking soda help the scones rise. Salt balances the flavors. Next, we have additional ingredients that enhance the flavor. Cold butter is key for a flaky texture. Buttermilk adds moisture and tang. The egg binds everything together. Lemon zest brings a fresh, citrusy taste. Fresh blueberries burst with sweetness in every bite. Vanilla extract adds warmth, and lemon juice brightens the scones. For a golden finish, you can use an egg wash. This step is optional but makes the scones look nice. With these ingredients, you can create a delightful treat. You can find the complete preparation steps in the Full Recipe. - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Combine flour, sugar, baking powder, baking soda, and salt in a bowl. - Stir well to ensure even mixing. - Whisk together buttermilk, egg, lemon zest, vanilla extract, and lemon juice. - Mix until smooth and well combined. - Mix dry and wet ingredients until just combined. - Gently fold in blueberries, being careful not to break them. - Transfer dough to a floured surface. - Pat it into a rectangle about one inch thick. - Cut into triangles or use a round cutter for shapes you like. - Place the scones on the prepared baking sheet. - Brush with egg wash if you want a shiny top. - Bake for 15-20 minutes until golden brown. The Full Recipe will guide you through these steps with exact measurements and tips for success. Enjoy the process, and soon you will have warm, zesty, and fluffy scones to share! To make your scones light and fluffy, do not overmix the dough. Mixing too much makes them tough. Use cold butter for flakiness. This helps create those lovely layers that everyone loves in a scone. When using frozen blueberries, do not thaw them before adding to the dough. This keeps them from getting mushy. Toss the blueberries in a bit of flour to prevent sinking. This simple step helps distribute them evenly in your scones. Serve your scones warm. A drizzle of lemon glaze adds a sweet touch. Pair them with clotted cream for a rich flavor. These simple ideas can elevate your scone experience. For the full recipe, check out the recipe section. {{image_2}} You can add chopped walnuts or almonds for a crunch. Nuts enhance the flavor and texture. Just fold them into the dough with the blueberries. This extra step creates a delightful surprise in each bite. Swap blueberries for cranberries or strawberries for a different taste. This simple change makes the scones feel fresh and new. You can even mix and match fruits for a unique twist. Consider using seasonal fruits for the best flavor. To make these scones gluten-free, use a gluten-free flour blend instead of all-purpose flour. This adjustment keeps the scones light and fluffy. Just ensure your blend works well for baking. Always check the package for proper ratios and guidelines. Store leftover scones in an airtight container. Keep them at room temperature. This helps maintain their softness and flavor. They should stay fresh for about three days. If you have more, consider freezing them. You can freeze scones either before baking or after cooling. To freeze before baking, shape the scones and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag. To freeze baked scones, let them cool completely. Then, wrap them tightly in plastic wrap or foil. They can last up to a month in the freezer. To enjoy your scones again, reheat them properly. The oven works best. Preheat it to 350°F (175°C). Place the scones on a baking sheet and warm for about 10 minutes. You can also use a microwave. Heat them for about 15-20 seconds. However, the oven gives a better texture. Enjoy them warm for the best taste! Lemon blueberry scones typically last up to 3 days at room temperature. You can also freeze them for up to a month. To keep them fresh, store them in an airtight container. If you freeze them, wrap each scone well to prevent freezer burn. Yes, you can substitute buttermilk easily. Just mix regular milk with a splash of vinegar or lemon juice. Let it sit for about five minutes. This will give you a similar tangy flavor. If your scones turn out too crumbly, check your butter. Make sure it's well mixed into the flour. Also, avoid overmixing the dough. Mixing too much can lead to tough scones. Always handle the dough gently. For the best texture, keep the dough moist and fluffy. You can make delicious lemon blueberry scones by following the easy steps outlined. First, mix dry and wet ingredients carefully, then fold in fresh blueberries. Achieving a light texture is key, so remember not to overmix. For unique flavors, feel free to add nuts or swap berries. Store leftovers properly or freeze them for later. With a little practice, you’ll create delightful treats that impress everyone. Enjoy every bite of your homemade scones!$

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones, perfect for breakfast or a sweet treat! This easy recipe combines zesty lemon and fresh blueberries for a moist and flavorful scone that will impress everyone. With simple ingredients and straightforward steps, you'll have delicious scones in just 35 minutes. Click through to discover how to make this delightful treat and elevate your baking game!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk, cold

1 large egg

Zest of 1 lemon

1 cup fresh blueberries (or frozen, if not in season)

1 teaspoon vanilla extract

1 tablespoon lemon juice

Optional: 1 egg for egg wash

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.

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

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

Pour the wet ingredients into the dry mixture and gently stir until just combined—do not overmix.

Carefully fold in the blueberries, ensuring not to break them apart. The dough will be sticky.

Transfer the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.

Cut the rectangle into triangles or use a round cutter to make scones—whatever shape you prefer!

Place the scones on the prepared baking sheet. If desired, brush the tops with beaten egg for a golden finish.

Bake for 15-20 minutes or until the scones are golden brown on top.

Remove from the oven and let them cool on a wire rack.

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

- Presentation Tips: Serve warm with a light drizzle of lemon glaze (mix powdered sugar with lemon juice) and a sprinkle of lemon zest on top, accompanied by clotted cream or butter. Enjoy!