Blueberry Lemon Scones

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries (or frozen, if unavailable) - Zest of 1 large lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice This recipe uses common ingredients, making it easy to find them at your local store. If you need a substitute for all-purpose flour, you can use whole wheat flour. It will change the flavor and texture a bit, but it works. For a dairy-free option, swap heavy cream with coconut cream. You can also use vegan butter instead of unsalted butter. Frozen blueberries work well if fresh ones are not available. Just toss them in flour before adding them to the dough. This helps keep them from sinking. Make sure to zest the lemon before juicing it. The zest gives a bright flavor to the scones. You can play with the sugar amount too. If you want less sweetness, cut it down to 3 tablespoons. Remember, it’s all about your taste! 1. First, preheat your oven to 400°F (200°C). This step is key for perfect scones. Line a baking sheet with parchment paper to make cleanup easy. 2. In a large mixing bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well until everything is blended. 3. Next, add 1/2 cup of cold, cubed unsalted butter to the dry mix. You can use a pastry cutter or your fingers for this. Mix until the mix looks like coarse crumbs. 4. Now, gently fold in 1 cup of fresh blueberries and the zest of 1 large lemon. Be careful not to crush the berries. 5. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Mix until it is all combined. 6. Pour this wet mixture into the dry mix. Stir until just combined. Do not overmix. This is very important. Overmixing makes the scones tough instead of light and fluffy. 7. Turn the dough out onto a lightly floured surface. Knead it gently a few times until it comes together. Shape the dough into a circle about 1 inch thick. 8. With a sharp knife, cut the circle into 8 wedges. Place them on the prepared baking sheet. Make sure to space them about 2 inches apart. 9. Bake your scones in the preheated oven for 18-20 minutes. Look for a light golden color on top to know they are ready. 10. Once baked, remove the scones from the oven. Let them cool slightly on a wire rack. For a special touch, drizzle with a simple lemon glaze. Just mix powdered sugar with lemon juice for sweetness. Remember, don’t rush through these steps. Each one builds flavor and texture. Enjoy the process! To make fluffy scones, start by mixing the dry ingredients well. Combine flour, sugar, baking powder, and salt in a large bowl. Use a whisk to blend them evenly. Next, add cold, cubed butter. This is key! The cold butter helps create a light texture. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Minimize handling of the dough. Overworking it can make the scones dense. After adding blueberries and lemon zest, mix gently. Just fold until combined, then form the dough into a circle. Pair your scones with tea or coffee for a delightful treat. They also taste great with clotted cream or lemon curd. For presentation, serve scones warm on a nice plate. Add a few fresh blueberries and a sprig of mint for color. This makes your dish look even more inviting! {{image_2}} You can easily change the flavor of your blueberry lemon scones. Try using different fruits like raspberries, cranberries, or even peaches. Each fruit adds its own twist. If you want a unique flavor, consider adding spices. A pinch of cinnamon or nutmeg can warm your scones. You can also try zesting other citrus fruits. Lime or orange zest gives a fresh kick to the scone. If you need gluten-free scones, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Just make sure it has a good mix of ingredients. For a vegan version, use plant-based butter and almond milk instead of heavy cream. You can also replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for five minutes to thicken. This way, everyone can enjoy these tasty scones! To keep your blueberry lemon scones fresh, store them in an airtight container. This keeps moisture in and prevents them from drying out. Place a piece of parchment paper between layers if you stack them. For short-term storage, leave them at room temperature for up to two days. If you want to keep them longer, freezing is a great option. To freeze your scones, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you are ready to eat them, let the scones thaw in the fridge overnight. This keeps them moist and soft. When it comes to reheating, you have a few options. The oven is best for keeping the scones nice and crisp. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat them for about 10 minutes. This will bring back their fresh-baked taste. If you’re in a hurry, a microwave works too. Place a scone on a microwave-safe plate. Heat it for about 10 to 15 seconds. Be careful not to overheat, or they might get tough. Enjoy your warm scones with your favorite drink or spread! Can I use frozen blueberries? Yes, you can use frozen blueberries in this recipe. Just toss them in flour before adding to the dough. This helps prevent them from sinking. The flavor will still shine through, making your scones delicious. How do I know when the scones are done baking? You will know the scones are done when they turn lightly golden on top. A toothpick inserted in the center should come out clean. Baking takes about 18 to 20 minutes, so keep an eye on them. Can I prepare the dough in advance? Yes, you can prepare the dough ahead of time. Shape it into a circle and freeze it. Once frozen, wrap it well. When ready to bake, just cut it into wedges and bake from frozen, adding a few extra minutes to the baking time. This article covered how to make scones from start to finish. We discussed key ingredients, detailed steps, and tips for perfecting your scones. You learned about variations and dietary options to fit your needs. Storing and reheating tips help keep your scones fresh and tasty. Now you can bake fluffy scones that impress friends and family alike. Try different flavors and enjoy! Happy baking!$

Indulge in the delightful taste of Blueberry Lemon Scones with this simple recipe! Perfect for breakfast or a sweet afternoon treat, these scones blend the flavors of fresh blueberries and zesty lemon for a refreshing twist. Follow our easy step-by-step guide to baking your own batch in just 35 minutes. Don't miss out on the chance to impress your friends and family—click through to explore the full recipe and elevate your baking game!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries (or frozen, if unavailable)

Zest of 1 large lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Instructions

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

Gently fold in the blueberries and lemon zest, being careful not to crush the berries.

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

Pour the wet ingredients into the dry mixture and stir until just combined, forming a soft dough. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Shape it into a circle about 1 inch thick.

Using a sharp knife, cut the circle into 8 wedges. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden on top.

Remove the scones from the oven and let them cool slightly on a wire rack. Optionally, drizzle with a simple lemon glaze made from mixing powdered sugar and lemon juice for added sweetness.

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

- Presentation Tips: Serve warm with a dollop of clotted cream or lemon curd on the side and garnish with a few fresh blueberries and a sprig of mint for a pop of color.