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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt When making blueberry lemon scones, start with your dry ingredients. First, measure 2 cups of all-purpose flour. This gives the scones their structure. Next, add 1/2 cup of granulated sugar for sweetness. Then, include 1 tablespoon of baking powder. This helps the scones rise. Finally, add 1/2 teaspoon of salt to enhance the flavors. Be sure to whisk these together well. - 1/2 cup unsalted butter, cold and cubed - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice Now, let’s gather the wet ingredients. Use 1/2 cup of cold, cubed unsalted butter. Cold butter keeps the scones flaky. Next, measure out 1/4 cup of heavy cream. This adds richness. Crack in 1 large egg for binding. Add 1 teaspoon of vanilla extract for flavor. Lastly, squeeze in 1 tablespoon of fresh lemon juice. This gives the scones their bright taste. - 1 cup fresh blueberries - Zest of 1 lemon For the best flavor, use fresh blueberries. You’ll need 1 cup. These juicy berries burst with flavor in every bite. Also, don’t forget the zest of 1 lemon. It adds a lovely citrus note. When you mix these in, they brighten the whole scone. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, whisk together: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt This mix is the base for your scones. Make sure it’s well combined. - Add 1/2 cup of cold, cubed unsalted butter into the dry mix. - Use a pastry cutter or your hands to blend it. Aim for a crumbly texture. In a separate bowl, whisk together: - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice Pour this mixture into the dry ingredients. Stir gently until just combined. - Carefully fold in: - 1 cup fresh blueberries - Zest of 1 lemon Be gentle to keep the blueberries intact. - Turn the dough onto a floured surface. Knead it a few times. Don’t overwork it. - Pat the dough into a circle about 1 inch thick. Cut it into 8 wedges. - Place your scones on the prepared baking sheet. - Bake them for 15-20 minutes. Check for doneness when they turn lightly golden. - A toothpick inserted should come out clean. Once done, take them out and cool them on a wire rack. Enjoy your fresh blueberry lemon scones! For light and fluffy scones, start with cold butter. Cold butter creates steam in the oven, making your scones rise beautifully. Cut the butter into small cubes and mix it into the dry ingredients. Work quickly to keep the butter cold. Avoid overmixing the dough. Mix just until the ingredients combine. Overmixing makes the scones tough. Use a gentle folding motion when adding the blueberries and lemon zest. Choose the best blueberries for your scones. Fresh blueberries burst with flavor and add a juicy texture. If fresh berries are not available, frozen blueberries can work too. Just remember to add them straight from the freezer, so they don’t turn the dough blue. Using fresh ingredients is key. Fresh lemon zest adds a bright taste. It also enhances the blueberry flavor. For the best results, use organic lemons if possible. For an easy lemon glaze, mix powdered sugar with lemon juice. Adjust the sugar and juice to get your desired consistency. Drizzle the glaze over warm scones for a tasty finish. Presentation matters! Serve the scones warm. Drizzle with glaze, and sprinkle more lemon zest on top. Add a few fresh blueberries for a pop of color. This makes for an eye-catching and tasty treat! Pro Tips Use Cold Ingredients: Ensure that your butter and cream are cold to create flaky scones. This helps to maintain the structure and gives you that desired rise. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough scones instead of light and fluffy ones. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the dough. This prevents them from bleeding into the batter and turning the scones blue. Check for Doneness: Use a toothpick to test the scones. They should be lightly golden and a toothpick inserted into the center should come out clean for perfect scones. {{image_2}} You can easily switch to whole wheat flour. This adds a nutty taste and more fiber. The scones will still be soft and tasty. You might need a bit more liquid if you do this. For dairy-free options, try using plant-based butter. You can also use almond or coconut milk instead of heavy cream. These swaps keep the scones rich and moist. Adding nuts or seeds can give your scones a nice crunch. Chopped walnuts or sliced almonds work well. They add both texture and flavor. You can also mix in other fruits. Try raspberries or diced strawberries for a twist. They pair nicely with blueberries and lemon. You can make these scones in an air fryer! Preheat it to 350°F (175°C) and cook for about 12 minutes. This method gives you a crispy outside and fluffy inside. If you want to save some for later, freeze them before baking. Shape the scones, then place them in the freezer. Once frozen, store them in a bag. Bake them straight from the freezer, adding a few extra minutes to the cooking time. To keep your leftover scones fresh, store them in an airtight container. This helps to prevent them from drying out. If you plan to eat them within a day, they can sit at room temperature. For longer storage, put them in the fridge. Wrap them well to avoid any moisture. When you are ready to enjoy your scones again, reheating them is simple. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. This method keeps them soft and delicious. If you prefer, you can use a microwave for a quicker option. Heat them for about 15-20 seconds, but be careful not to make them soggy. Freezing scones is a great way to save them for later. Start by letting the scones cool completely after baking. Then, wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy them, take them out and let them thaw in the fridge overnight. You can reheat them in the oven afterward for the best taste. You can tell your scones are done when they turn lightly golden. A toothpick should come out clean when inserted into the center. If the edges look firm and the top is slightly raised, they are likely ready. Keep an eye on them during the last few minutes of baking. Yes, you can use frozen blueberries! Just make sure to fold them in gently. Frozen blueberries can be a bit softer than fresh ones. They might release more juice, which can add color but also make the dough wetter. You may need to adjust the baking time slightly if using frozen fruit. Blueberry lemon scones pair well with many items. Try serving them with clotted cream or butter. A drizzle of honey adds sweetness, while lemon curd brings a zesty touch. For drinks, enjoy them with tea, coffee, or even a light lemonade for a refreshing combo. You’ve learned how to make delicious blueberry lemon scones. We covered key ingredients and the step-by-step process. Remember, using cold butter and fresh fruit makes all the difference. Don't hesitate to try different flavors too! Store your leftovers properly so they stay fresh. Baking these scones is a fun and rewarding experience. Enjoy sharing them with family and friends. Each bite brings joy and a taste of home. Happy baking!

Blueberry Lemon Delight Scones

Delicious scones bursting with fresh blueberries and a hint of lemon zest.
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
  • 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
  • 1 lemon zest
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
  • Gently fold in the fresh blueberries and lemon zest, being careful not to burst the berries.
  • In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.
  • Pour the wet ingredients into the dry mixture and stir until just combined, forming a sticky dough.
  • Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together (avoid overworking the dough).
  • Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool on a wire rack.

Notes

Serve warm drizzled with a lemon glaze and garnished with lemon zest and blueberries.
Keyword baking, blueberry, lemon, scones