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To make these lemon blueberry scones, gather these items: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - 1/2 cup powdered sugar (for glaze) - 1-2 tablespoons lemon juice (for glaze) You can swap some ingredients if needed. For flour, try whole wheat flour. Use coconut sugar instead of granulated sugar for a different taste. If you don’t have buttermilk, mix milk with a bit of vinegar. For butter, you can use coconut oil or margarine. If you want a dairy-free option, try a plant-based milk and vegan butter. Feel free to customize your scones! You can add lemon zest for more zing. Try adding a teaspoon of poppy seeds for crunch. Want a sweeter touch? Include a handful of chopped white chocolate. You can also mix in nuts like walnuts or almonds for extra texture. These options let you play with flavors! Start by setting your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps the scones not stick, making cleanup easier. In a large bowl, mix 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients well. This step keeps the scones light and fluffy. In a separate bowl, whisk together 1/2 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. This mix adds moisture and flavor to your scones. Now, pour the wet mixture into the dry ingredients. Stir gently with a spatula. Avoid overmixing; just blend until combined. Next, transfer the dough to a floured surface. Knead it gently for about 1 minute. Shape it into a circle, about 1 inch thick. Cut the dough into 8 wedges. Place them on the baking sheet, spaced 2 inches apart. Bake your scones for 15-18 minutes. Look for a light golden color on top. This means they are ready! While your scones bake, make the glaze. In a small bowl, whisk together 1/2 cup of powdered sugar and 1-2 tablespoons of lemon juice. Adjust the lemon juice to make the glaze thin or thick, as you prefer. Once the scones cool, drizzle the glaze over them for a sweet finish. To get the right texture in your scones, use cold butter. Cold butter gives the scones a flaky, tender bite. Cut the butter into the dry mix until it looks like coarse crumbs. This keeps the butter pieces small. Do not overmix the dough. Mix just until combined for the best rise. Make sure your oven is preheated to 400°F (200°C). This helps the scones rise evenly. Space the scones about 2 inches apart on the baking sheet. This allows hot air to flow around them. If you want a golden top, brush the scones with buttermilk before baking. If you have leftover scones, store them in an airtight container. Keep them at room temperature for up to two days. For longer storage, wrap them tightly and freeze. They can last up to a month in the freezer. When ready to eat, reheat them in the oven for a few minutes. This restores their warmth and texture. {{image_2}} You can change the blueberries to other fruits. Try raspberries, cranberries, or blackberries. Each fruit gives a new taste to the scones. You may need to adjust the sugar based on the fruit's sweetness. Mixing in chocolate chips also adds a fun twist. To make gluten-free scones, swap all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for good texture. You can use almond flour or coconut flour as well. Just adjust the liquids since these flours absorb moisture differently. The result is still a tasty treat! You can make scones sweet or savory. For sweet scones, add more sugar or dried fruits. To create savory scones, use cheese, herbs, or cooked bacon. Herbs like rosemary or thyme work well. Adjust the sugar level or even leave it out for a tasty snack. This gives you many options for any meal! You can store leftover lemon blueberry scones in the fridge. Place them in an airtight container. They will stay fresh for up to three days. If you want them warm again, just reheat them in the oven. To freeze your scones, wrap each one well in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them in the fridge overnight. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 5-10 minutes. You can also microwave them for about 20-30 seconds. Enjoy them warm with a drizzle of glaze! Yes, you can use frozen blueberries. They add great flavor to scones. Just fold them in gently. If you use frozen berries, they may make your dough wet. You might need to adjust the baking time slightly. Keep an eye on them while baking. Scones are done when they turn golden brown on top. You can also tap the bottom. If it sounds hollow, they are ready. The edges should feel firm, but the center can be soft. Let them cool a little before you taste. Scones and biscuits are both baked goods, but they are different. Scones are often sweeter and denser. They usually contain eggs and cream. Biscuits are lighter and flakier. They are made with butter and buttermilk. The texture and flavor set them apart. Serve lemon blueberry scones warm. Drizzle them with lemon glaze for extra flavor. You can add fresh blueberries and lemon zest on top. Enjoy them with tea or coffee for a delightful treat. They also make a great breakfast or snack option. In this post, we covered everything about making delicious lemon blueberry scones. You learned about essential ingredients, fun substitutions, and tasty add-ins. I shared step-by-step instructions to guide you through baking. You also got tips on texture and storage. Lastly, we explored variations and answered common questions. Enjoy making your scones and feel free to experiment. Happy baking!

Lemon Blueberry Scones Bakery Style

Indulge in the delightful taste of Lemon Blueberry Bliss Scones! These scones are easy to make and perfect for breakfast or a sweet treat. With just a few ingredients like fresh blueberries and zesty lemon, you'll create a scrumptious batch in under 30 minutes. Ready to impress your friends and family? Click through to discover the full recipe and elevate your baking game today! #LemonBlueberryScones #BakingRecipes #SconeRecipe #DessertLovers
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries

Zest of 1 lemon

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/2 cup powdered sugar (for glaze)

1-2 tablespoons lemon juice (for glaze)

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, granulated sugar, baking powder, baking soda, and salt.

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

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

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

            Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined (do not overmix).

              Transfer the dough onto a lightly floured surface and knead gently for about 1 minute until it comes together. Pat into a circle about 1 inch thick.

                Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake for 15-18 minutes or until the scones are lightly golden on top.

                    While baking, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Adjust the consistency to your liking by adding more lemon juice for a thinner glaze.

                      Once the scones are done, let them cool for a few minutes on a wire rack before drizzling with the lemon glaze.

                        Prep Time: 15 mins | Total Time: 30 mins | Servings: 8

                          - Presentation Tips: Serve warm, drizzled with additional glaze, and garnish with a few fresh blueberries and a sprinkle of lemon zest.