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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1/2 cup unsalted butter, chilled and diced - 1 cup fresh blueberries - Zest of 1 medium lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup heavy cream - 1 large egg, at room temperature - 1 teaspoon vanilla extract - Powdered sugar for dusting - Lemon glaze When I make Lemon Blueberry Scones, I start with the main ingredients. The flour gives the scones their base. Granulated sugar adds sweetness, while baking powder and baking soda help them rise. The fine salt balances the flavors. Next, I gather the additional ingredients. Chilled butter creates a tender texture. Fresh blueberries bring bursts of flavor. The lemon zest and juice add brightness. Heavy cream keeps the dough moist. The egg binds everything together, and vanilla gives a lovely aroma. For optional toppings, I like to dust the scones with powdered sugar. A lemon glaze can also add a sweet touch. These elements make the scones not just tasty, but also visually appealing. Enjoying them warm is a delightful experience! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, mix 2 cups of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined. - Take 1/2 cup of cold butter, diced into small cubes. - Use a pastry cutter or your fingertips to blend the butter into the dry mix. - Keep mixing until you see coarse crumbs with some pea-sized pieces of butter. - Gently fold in 1 cup of blueberries and the zest of 1 lemon. - In another bowl, whisk together 1/4 cup of lemon juice, 1/2 cup of heavy cream, 1 egg, and 1 teaspoon of vanilla. - Pour this wet mix into the dry ingredients. - Stir gently with a spatula until the dough just comes together. - Transfer the dough to a lightly floured surface. - Knead the dough gently until it forms a circle about 1 inch thick. - Cut it into 8 wedges or use a round cutter for individual scones. - Place the cut scones on the prepared baking sheet, leaving space between them. - Bake in the oven for 15-20 minutes. - Check for doneness by looking for golden brown edges and a clean toothpick. To make the best lemon blueberry scones, start with cold ingredients. Use chilled butter and cold cream. This keeps the scones light and fluffy. Handle the dough gently. Overworking it can make the scones tough. Mix just until the dough comes together. These scones taste best when served warm. Spread some rich butter or clotted cream on top. A nice cup of tea or coffee pairs well with them. Consider a refreshing lemonade for a bright twist! For a sweeter touch, dust the scones with powdered sugar. You can also drizzle a simple lemon glaze over them. Use colorful plates to make your scones pop. This adds to their charm and makes them more inviting. Pro Tips Chill the Ingredients: For flakier scones, ensure your butter and heavy cream are very cold before mixing. This helps create a beautiful texture. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough scones. A few lumps are okay! Use Fresh Berries: Fresh blueberries will give the best flavor and texture. If using frozen, do not thaw them beforehand to prevent excess moisture in the dough. Experiment with Zest: Feel free to add zest from other citrus fruits like lime or orange for a unique flavor twist! {{image_4}} You can switch up the fruit in your scones. Raspberries or cranberries work well. They add a fun twist. You can also add nuts or chocolate chips. Chopped walnuts or pecans give a great crunch. Dark chocolate chips add a rich flavor that pairs nicely with lemon. If you need a gluten-free option, use gluten-free flour. It gives similar results without the gluten. For those who avoid dairy, use almond milk or coconut cream instead of heavy cream. These swaps keep the scones moist and delicious. Try different citrus for a fresh taste. Lime or orange zest can change the whole flavor. You can also play with spices. A dash of cinnamon or nutmeg adds warmth. Just a pinch can enhance the overall taste without overpowering the lemon. To keep leftover scones fresh, place them in an airtight container. This helps prevent them from drying out. Ideally, enjoy them within two days. After that, they may lose their nice texture. If you want to save scones for later, freezing is a great option. Wrap each scone in plastic wrap. Then, place them in a freezer bag or container. This keeps them safe from freezer burn. They can last up to three months in the freezer. When you’re ready to eat frozen scones, reheating matters. The best way is to use an oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet and heat for about 10-15 minutes. This helps maintain their soft texture. Avoid using the microwave, as it can make them soggy. Enjoy your warm, tasty treats! To keep your scones fluffy, use cold ingredients. Start with chilled butter. This helps create steam during baking. Mix the butter until it looks like coarse crumbs. Avoid overmixing the dough; stop when it just comes together. This keeps air in and makes the scones light. Yes, you can use frozen blueberries. They are handy when fresh ones aren’t available. However, frozen berries can make the dough wetter. This may change the texture. If you use them, add a little more flour to balance the moisture. Lemon blueberry scones last about 2-3 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, freeze them. They freeze well for up to 2 months. These scones are lovely with a pat of butter or clotted cream. You can also serve them with lemon curd for a zesty touch. A hot cup of tea or coffee pairs well too. Enjoy them as a sweet snack or a delightful breakfast treat. To make lemon blueberry scones, gather your main and additional ingredients as we outlined. You’ll follow simple steps to mix, shape, and bake them. Remember, cold ingredients help keep them fluffy. Consider adding your favorite mix-ins or toppings for extra flavor. Store any leftovers well to enjoy later. With these tips and tricks, you can create a delicious treat. Now, share them warm with friends or family for an enjoyable snack. Happy baking!

Lemon Blueberry Bliss Scones

Delicious scones bursting with fresh blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.5 cups unsalted butter, chilled and diced into small cubes
  • 1 cups fresh blueberries, rinsed and drained
  • 1 medium lemon zest
  • 0.25 cups freshly squeezed lemon juice
  • 0.5 cups heavy cream
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt. Whisk these dry ingredients thoroughly until they are well mixed.
  • Incorporate the chilled, diced butter into the dry mixture using a pastry cutter or your fingertips. Continue until the mixture resembles coarse crumbs with small pea-sized pieces of butter evenly distributed.
  • Carefully fold in the fresh blueberries and lemon zest, ensuring they are evenly distributed throughout the dough without crushing the berries.
  • In a separate medium-sized bowl, whisk together the freshly squeezed lemon juice, heavy cream, egg, and vanilla extract until combined.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until the dough just comes together—be cautious not to overmix, as this can make the scones tough.
  • Transfer the delicate dough to a lightly floured work surface. With clean hands, gently knead the dough a few times until it comes together, then pat it into a circle about 1-inch thick.
  • Use a sharp knife to cut the circle into 8 equal wedges or alternatively use a round cutter to form individual scones. Arrange the cut scones on the prepared baking sheet, making sure to leave about 2 inches of space between each for even baking.
  • Place the baking sheet in the preheated oven and bake for 15-20 minutes. Keep an eye on them, and remove the scones when they turn a lovely golden brown at the edges and a toothpick inserted into the center comes out clean.
  • Once baked, allow the scones to cool slightly on a wire rack for about 5 minutes. Serve warm for the best taste experience.

Notes

For an added touch of sweetness, dust with powdered sugar and drizzle with lemon glaze.
Keyword baking, blueberry, dessert, lemon, scones