Lemon Blueberry Scones

$For Lemon Blueberry Scones, you need these simple ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries (you can use frozen if needed) - Zest of 1 large lemon - 1/4 cup heavy cream - 1 large egg - 1 tablespoon lemon juice - 1 teaspoon vanilla extract When baking, stick to accurate measurements. Use a kitchen scale for the best results. If you don't have heavy cream, you can use milk or a non-dairy milk. For the butter, a vegan option works great too. You can also substitute fresh blueberries with frozen ones. Just remember to adjust the baking time slightly if you use frozen blueberries. They may need a minute or two longer to bake through. Fresh blueberries give a bright flavor and nice texture. They burst while baking, adding juice to the scones. If you use frozen blueberries, they are still tasty but may be softer. They might create a bit of color bleed in the dough. It’s best to toss frozen blueberries in a bit of flour before adding them to the dough. This helps keep them from sinking to the bottom. Choose whichever type you prefer; both work well! First, gather all your ingredients. You need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries - Zest of 1 large lemon - 1/4 cup heavy cream - 1 large egg - 1 tablespoon lemon juice - 1 teaspoon vanilla extract Make sure your butter is cold. Cold butter helps create flaky layers. If your blueberries are frozen, they can work too. Just do not thaw them. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, baking powder, and salt. Mix until well combined. Next, add the cold, cubed butter. Use a pastry cutter or your fingers. Mix until the mixture looks like coarse crumbs. Be gentle; you want chunks of butter for flakiness. Now, gently fold in the blueberries and lemon zest. Be careful not to crush the blueberries as you fold. In a separate bowl, whisk the heavy cream, egg, lemon juice, and vanilla until smooth. Pour this mixture into your dry ingredients. Stir gently until just combined. Don’t overmix. This keeps the scones light and fluffy. Turn the dough onto a lightly floured surface. Shape it into a disc, about 1 inch thick. Use a knife or bench scraper to cut it into 8 equal wedges. Place the scones on the prepared baking sheet. Space them about 2 inches apart. For a nice golden color, brush the tops with a bit of extra cream. Bake in the oven for 15-20 minutes. They are done when lightly golden and a toothpick comes out clean. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your fresh Lemon Blueberry Scones! To keep your scones soft, mix gently. Overmixing makes them tough. When you add the wet ingredients, stir just until combined. It’s okay if some flour is still visible. Use cold butter, as it helps create a flaky texture. Aim for chunks of butter in the dough. This will melt during baking and create tender layers. Space the scones about 2 inches apart on the baking sheet. This gives them room to rise and bake evenly. If your oven has hot spots, rotate the baking sheet halfway through baking. This ensures all scones get the same heat. Watch for a light golden color; this means they are done. A toothpick should come out clean from the center. Lemon zest adds a bright, fresh taste. Use a microplane or fine grater to get the zest. Just the yellow part of the peel holds the flavor. Avoid the white part, as it tastes bitter. Adding zest to the dough brings out the lemon flavor. You can also mix some into your cream for a tasty glaze after baking. {{image_2}} You can easily make gluten-free lemon blueberry scones. Start by using a gluten-free flour blend. Make sure it has xanthan gum for the right texture. This blend will mimic regular flour well. Follow the same steps as in the original recipe. The taste stays bright and fresh. Want to add some crunch? Try adding nuts! Chopped walnuts or almonds work great. You can also mix in other fruits. Cherries, raspberries, or blackberries add a lovely twist. Just keep the total fruit amount the same. This way, your scones stay soft and fluffy. Get creative with flavors! Swap out the lemon zest for lime or orange. Each citrus gives a new spin. You can also try herbs like rosemary or thyme. They pair well with blueberries. For a sweet kick, add a touch of cinnamon or nutmeg. Experimenting with flavors makes baking fun and unique! To keep your Lemon Blueberry Scones fresh, place them in an airtight container. This helps prevent them from drying out. You can also wrap each scone in plastic wrap before placing them in the container. This extra layer protects them from air and moisture. If you want to keep them longer, consider refrigerating them. Just remember to let them cool completely first. When stored properly, these scones will stay fresh for about 2-3 days at room temperature. If you put them in the fridge, they can last up to a week. However, they may lose some of their original texture. For the best taste and texture, try to eat them fresh. If they start to get stale, you can always warm them in the oven for a few minutes. Freezing is a great option if you want to save some for later. To freeze, first cool the scones completely. Then, wrap each one in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for about 2-3 months. When you're ready to enjoy them, just take them out and let them thaw. You can warm them in the oven for a fresh-baked taste! Yes, you can use frozen blueberries. They work well in this recipe. When you add them, do not thaw them first. This keeps the scones light and fluffy. If you use frozen berries, they may bleed a bit. This can make your dough look blue, but it will taste great! To make scones without eggs, replace the egg with a banana or applesauce. Use 1/4 cup of either. This helps bind the mixture. You can also use a flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. This will create a nice egg substitute. Serve Lemon Blueberry Scones warm for the best taste. Dust them with powdered sugar for a nice look. Pair them with lemon curd for a sweet, tangy flavor. You can also serve them with clotted cream or jam. Display them on a rustic wooden board for a charming touch. You’ve learned how to make delicious Lemon Blueberry Scones. We explored the key ingredients, discussed measurements, and compared fresh and frozen blueberries. I shared step-by-step instructions for prepping, making, and baking. Tips helped you avoid tough scones and enhance flavors. I also covered gluten-free options and ways to store scones for later. Enjoy your baking journey! Experiment with flavors and share your tasty creations. Scones can be fun and easy. Happy baking!$

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones with this simple and delicious recipe! Perfectly tangy and sweet, these scones are a must-try for any brunch or afternoon treat. Made with fresh blueberries and zesty lemon, they're incredibly easy to whip up and perfect for sharing. Ready to impress your family and friends? Click through to explore the full recipe and surprise everyone with these heavenly scones!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries (can substitute with frozen)

Zest of 1 large lemon

1/4 cup heavy cream

1 large egg

1 tablespoon lemon juice

1 teaspoon vanilla extract

Instructions

Preheat your oven to 400°F (200°C). 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 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, being careful not to crush the berries.

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

Pour the wet ingredients into the dry mixture and stir gently until just combined. Be cautious as overmixing can lead to tough scones.

Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick. Use a knife or bench scraper to cut the disc into 8 equal wedges.

Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. For a golden finish, brush the tops with a little extra cream.

Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden and a toothpick inserted in the center comes out clean.

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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

- Presentation Tips: Serve warm with a light dusting of powdered sugar on top and a side of lemon curd for spreading. Arrange on a rustic wooden board for an inviting brunch display.