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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 1 cup fresh blueberries (or frozen if out of season) - Zest of 1 lemon - 1/4 cup heavy cream - 1 large egg - 1 tablespoon lemon juice When you measure flour, scoop it lightly and level it off. This keeps the scones light. Use a kitchen scale for accuracy if you prefer. For sugar, granulated works best here. Baking powder and baking soda help the scones rise, making them fluffy. Keep butter cold; it creates tender layers. Fresh blueberries add bursts of flavor. If using frozen, do not thaw them. Lemon zest brings a bright flavor to the scones. Heavy cream adds richness, while the egg binds everything together. Lemon juice gives a nice tang. Using high-quality butter makes a big difference. Look for unsalted butter for better control of salt. Fresh blueberries are best, as they are juicy and flavorful. If out of season, frozen blueberries work well. Choose a good brand of flour for consistent results. Organic lemons are often more flavorful, so consider them for zest and juice. The cream should be heavy, which helps with texture. Quality ingredients lead to tasty scones that you will love to share. {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). This step ensures your scones bake evenly. Next, line a baking sheet with parchment paper. This will help the scones not stick and make cleanup easy. In a large mixing bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure to mix well to evenly distribute the baking powder and soda. Next, add 6 tablespoons of cold, cubed unsalted butter to your bowl. Use a pastry cutter or your fingertips to rub the butter into the flour. Keep mixing until it looks like coarse crumbs. This step gives the scones a nice flaky texture. Now, gently fold in the lemon zest from 1 lemon and 1 cup of fresh blueberries. Be careful with the blueberries; you don’t want to crush them. They will burst and change the dough color. In a separate bowl, whisk together 1/4 cup of heavy cream, 1 large egg, and 1 tablespoon of lemon juice. Mix until everything is well combined. Pour this wet mixture into your dry ingredients. Stir gently until just combined. Remember, don’t overmix; the dough should feel slightly sticky. Turn the dough onto a floured surface. Pat it into a circle about 1 inch thick. Use a knife to cut it into wedges, or use a biscuit cutter for round shapes. Place the scones on your prepared baking sheet, leaving about 1 inch between each one. Bake the scones for 15-20 minutes. They should turn golden brown, and a toothpick inserted in the center should come out clean. Let the scones cool slightly on the baking sheet. Then, transfer them to a wire rack to cool completely. Enjoy your warm, tasty lemon blueberry scones! When making lemon blueberry scones, avoid overmixing the dough. Overmixing can make the scones tough. Mix just until combined for a light texture. Another mistake is not using cold butter. Cold butter helps create flaky layers. Always cube the butter and chill it before mixing. Lastly, don’t skip the lemon zest. It adds a bright flavor that makes the scones shine. To get a soft and airy scone, use a light touch. When mixing, fold the ingredients gently. This keeps air in the dough. Also, make sure your oven is hot enough. Preheat it to 400°F (200°C) before baking. Bake until they are golden brown. This helps develop a nice crust while keeping the inside soft and tender. Serve your scones warm for the best taste. A drizzle of lemon glaze makes them even better. To make the glaze, mix powdered sugar with lemon juice until smooth. You can also serve the scones with clotted cream or butter. For a lovely presentation, add fresh blueberries and a sprig of mint on the side. Enjoy them with tea or coffee for a delightful treat. Pro Tips Chill Your Ingredients: For even flakier scones, chill the butter and heavy cream before using them in your dough. Be Gentle with the Dough: Overmixing can lead to tough scones. Mix just until combined for the lightest texture. Experiment with Flavors: Try adding a teaspoon of vanilla extract or a sprinkle of cinnamon for an extra flavor kick. Keep an Eye on Baking Time: Ovens vary; check your scones a few minutes early to avoid overbaking. {{image_2}} You can swap some ingredients if needed. For flour, try whole wheat or almond flour. Use coconut sugar instead of granulated sugar for a deeper flavor. If you lack heavy cream, use milk or a dairy-free alternative like almond milk. For the butter, vegan butter works great too. If you don't have fresh blueberries, frozen ones are a good choice. Just make sure to add them straight from the freezer. Want to jazz up your scones? Here are some ideas! Add a teaspoon of vanilla extract for warmth. A pinch of nutmeg gives a nice spice. You can also mix in other fruits like raspberries or cranberries. For a zesty kick, try adding more lemon zest or a hint of orange zest. If you love nuts, fold in chopped walnuts or pecans for a crunchy texture. If you need to make these scones fit specific diets, you have options. For gluten-free scones, use a gluten-free flour blend. To make them dairy-free, switch to plant-based milk and butter. For a low-sugar version, reduce the sugar by half or use a sugar substitute like stevia. If you want a vegan scone, replace the egg with a flax egg or applesauce. These swaps help everyone enjoy this tasty treat! To keep your lemon blueberry scones fresh, let them cool first. Place them in an airtight container. You can store them at room temperature for up to three days. If you want them to last longer, put them in the fridge. They will stay good for about a week in the fridge. If you want to freeze the scones, wrap each one in plastic wrap. This keeps them from getting freezer burn. Place the wrapped scones in a freezer bag or container. You can freeze them for up to three months. When you’re ready to enjoy them, just take out what you need. To reheat the scones, you have a few options. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the scones on a baking sheet and heat for about 10 minutes. For the microwave, heat one scone for about 15-20 seconds. Enjoy them warm for the best taste! Yes, you can use frozen blueberries. They work well in the scones. Just add them straight from the freezer. This keeps them from getting mushy. Frozen blueberries may make the dough a bit wetter. You might want to add a little extra flour if needed. To make these scones gluten-free, use a gluten-free flour blend. Look for a blend that contains xanthan gum. This helps to mimic the texture of regular flour. Follow the same measurements as the all-purpose flour. Keep an eye on the dough. It may need slight adjustments for moisture. The best way to enjoy lemon blueberry scones is warm. Serve them with a drizzle of lemon glaze. A mixture of powdered sugar and lemon juice works great. You can also add fresh blueberries on top. For a refreshing touch, add a sprig of mint. Pair with a cup of tea or coffee for a perfect treat. In this blog post, I covered key points on making delicious lemon blueberry scones. We explored the best ingredients and their measurements, as well as tips for perfect texture. I provided step-by-step instructions for mixing and baking, along with common mistakes to avoid. Remember, you can easily modify the recipe to fit your diet. Store your scones properly to keep them fresh. Whether you enjoy them warm or cold, these scones will impress. Happy baking!

Lemon Blueberry Bliss Scones

Delicious scones bursting with fresh blueberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
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
  • 0.5 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup fresh blueberries
  • 1 unit zest of 1 lemon
  • 0.25 cups heavy cream
  • 1 large egg
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your 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, baking soda, and salt.
  • Add the cubed butter to the dry ingredients and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
  • Gently fold in the lemon zest and blueberries, being careful not to crush the berries.
  • In a separate bowl, whisk the heavy cream, egg, and lemon juice together until well combined.
  • Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; the dough should be slightly sticky.
  • Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to create round scones.
  • Place the scones onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake for 15-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Serve warm with a drizzle of lemon glaze and garnish with fresh blueberries and mint.
Keyword baking, blueberry, lemon, scones