Lemon Blueberry Scones

$- 2 cups all-purpose flour - 1/3 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 lemon - 1 tablespoon lemon juice - 1/2 cup heavy cream - 1 large egg - Additional heavy cream for brushing - Turbinado sugar for topping Using fresh ingredients is key for great scones. Fresh blueberries burst with flavor and moisture. They keep your scones juicy and delicious. Fresh lemon zest adds a bright taste. The zest gives a strong lemon flavor without extra liquid. If fresh blueberries are out of season, you can use frozen ones. Just make sure to thaw and drain them first. For a twist, try using raspberries or blackberries. They pair well with lemon, too. You can substitute heavy cream with whole milk if needed. The scones may be a bit less rich but still tasty. For a dairy-free option, use almond milk or coconut cream instead. Remember, using cold butter keeps the scones light and flaky. These tips help you make the best lemon blueberry scones. You can find the Full Recipe to get started! 1. Preheating the Oven and Preparing the Baking Sheet First, 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 prevent sticking and make cleanup easy. 2. Mixing Dry Ingredients In a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients well. This step mixes everything for a smooth dough. 3. Incorporating Butter into the Mixture Now, add 1/2 cup of cold, cubed unsalted butter to your flour mix. Use a pastry cutter or your fingertips to blend the butter. You want the mixture to resemble coarse crumbs. Leave some pea-sized bits of butter. This will add flakiness to your scones. 4. Folding in Blueberries and Lemon Zest Gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. Be careful not to crush the blueberries. This keeps their shape and adds juicy bursts of flavor. 5. Preparing the Liquid Mixture In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 tablespoon of lemon juice. Mix until it is fully blended and frothy. This mixture will help bind your dough. 6. Combining Dry and Wet Ingredients Slowly pour the liquid mixture into your bowl of dry ingredients. Stir gently until just combined. Be cautious to avoid overmixing. The dough should feel slightly sticky, which helps keep your scones light and fluffy. 7. Kneading the Dough Lightly flour a clean surface. Turn the dough out onto it. With gentle hands, knead the dough a couple of times. Aim to form it into a ball. Do not overwork it, as this can make the scones tough. 8. Slicing and Placing on the Baking Sheet Flatten the dough into a circle about 1 inch thick. Use a sharp knife or pizza cutter to slice it into 8 wedges. Carefully place these scones on the prepared baking sheet, spacing them apart. 9. Baking Time and Techniques Brush the tops of each scone with a little extra heavy cream. This helps them brown nicely. Sprinkle turbinado sugar on top for sweetness. Bake the scones for 15-20 minutes. They are done when the edges are golden brown and a toothpick comes out clean. 10. Cooling Once baked, let the scones cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy the delightful flavors of lemon and blueberry! - Avoiding Overmixing: When you mix the dough, gentle is key. Stir until just combined. Overmixing makes scones tough. You want a soft, tender bite. - Ensuring Cold Ingredients are Used: Keep your butter and cream cold. Cold butter creates steam during baking. This steam makes your scones light and fluffy. - Variations in Mixing Techniques: Try using a fork to mix in the butter. This method breaks it into smaller bits. You can also use a food processor for quick mixing. Just pulse a few times to avoid overmixing. - Incorporating Additional Flavorings: Want more zing? Add more lemon zest or a splash of vanilla. You could also mix in herbs like thyme for a unique taste. - Ideal Accompaniments: These scones shine with clotted cream or honey. You can also serve them with fresh jam for a sweet twist. - Presentation Tips for Keeping Scones Fresh: Store scones in an airtight container. When serving, arrange them on a pretty plate. Garnish with whole blueberries and a dusting of powdered sugar for a beautiful touch. For the complete recipe, check out the Full Recipe for Lemon Blueberry Bliss Scones. {{image_4}} Ingredient Substitutions To make gluten-free lemon blueberry scones, swap all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum. This will help mimic the texture of regular flour. Adjusting Baking Time Gluten-free scones may bake faster or slower. Check them at the 12-minute mark. If they’re not golden, give them a few more minutes. Always use a toothpick to test for doneness. Key Ingredient Changes For vegan lemon blueberry scones, replace butter with coconut oil or vegan butter. Use almond milk or oat milk in place of heavy cream. A flax egg can replace the large egg. Ensuring Texture and Flavor Vegan scones can end up dense if not mixed right. Mix wet and dry ingredients gently. This keeps the scones light. Also, adding a bit of apple cider vinegar can enhance the flavor and texture. Incorporating Nuts or Spices You can add chopped nuts like walnuts or pecans to the dough for extra crunch. A pinch of cinnamon or nutmeg will add warmth and depth to the flavor. Alternative Fruit Combinations If you want to switch things up, try raspberries or strawberries instead of blueberries. Each fruit will give a unique twist while keeping the refreshing lemon flavor. To keep your lemon blueberry scones fresh, focus on moisture control. Moisture can make them soggy and stale. Wrap each scone in plastic wrap or aluminum foil. Then, place them in an airtight container. This method helps preserve their fluffiness. Recommended containers include: - Airtight plastic containers - Zip-top bags - Glass jars with tight seals Freezing your scones is a great way to enjoy them later. Start by letting them cool completely after baking. Then, wrap each scone in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn. For the best taste, use your frozen scones within three months. Reheating instructions are simple. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for 10 to 15 minutes. They will taste fresh as if they were just baked! Lemon blueberry scones can last for about three days at room temperature. If you store them in the fridge, they can last up to a week. Signs of spoilage include: - A dry or hard texture - Unpleasant odors - Mold growth If you notice any of these signs, it's best to discard the scones. Enjoy your lemon blueberry treats while they are fresh! For the Full Recipe, refer to the previous section. Yes, you can make these scones ahead of time. I suggest preparing the dough, then chill it for about 30 minutes. Wrap the unbaked scones in plastic wrap. Place them in the fridge for up to 24 hours. When you’re ready to bake, just take them out and bake them as directed. This keeps them fresh and tasty. Dense scones often result from a few common mistakes. First, overmixing the dough can lead to toughness. Mix just until combined. Second, using too much flour can weigh them down. Measure accurately. Lastly, make sure your baking powder is fresh. Old baking powder won’t rise well. Absolutely! You can use raspberries, strawberries, or cherries instead of blueberries. Each fruit adds a unique flavor. Just make sure to adjust the quantity if the fruit is larger or smaller than blueberries. This way, your scones will still turn out delicious. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 10 minutes. This method keeps the scones fluffy and fresh, just like when they were first baked. You can find the Full Recipe for Lemon Blueberry Bliss Scones 🫐 [here](#). This detailed guide will help you create these tasty treats easily. In this post, we explored how to make delicious lemon blueberry scones. We highlighted the importance of fresh ingredients and shared tips for preparing, shaping, and baking your scones perfectly. I offered advice on variations for gluten-free and vegan options, as well as storage tips to keep them fresh. Remember, using cold ingredients and avoiding overmixing are key for fluffy scones. With these ideas and tricks, enjoy creating and sharing your tasty treats!$

Indulge in the delightful taste of Lemon Blueberry Bliss Scones! This simple, step-by-step recipe guides you through creating light and fluffy scones bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or an afternoon treat, these scones will make your taste buds dance. Don't miss out—click through to explore the full recipe and bring a touch of bliss to your kitchen!

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Ingredients

2 cups all-purpose flour

1/3 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 lemon

1 tablespoon lemon juice

1/2 cup heavy cream

1 large egg

Additional heavy cream for brushing

Turbinado sugar for topping

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are evenly mixed.

Incorporate the cold, cubed unsalted butter into the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining for flakiness.

With care, gently fold in the fresh blueberries and the lemon zest. Take care not to crush the blueberries to preserve their shape and juiciness.

In a separate bowl, whisk together the heavy cream, egg, and lemon juice until fully blended and frothy.

Slowly pour the liquid mixture into the bowl of dry ingredients. Stir gently until just combined—be cautious to avoid overmixing, as this will help keep your scones light and fluffy. The dough should feel slightly sticky to the touch.

Lightly flour a clean surface, then turn the dough out onto it. With gentle hands, knead the dough a couple of times to bring it together into a cohesive ball, ensuring not to overwork it.

Flatten the dough into a circle approximately 1 inch thick. Using a sharp knife or a pizza cutter, slice the dough into 8 wedges like a pizza. Carefully place these scones on the prepared baking sheet, spacing them apart to allow for expansion during baking.

Brush the tops of each scone with a little extra heavy cream, ensuring an even coating, then generously sprinkle turbinado sugar over them for added sweetness and crunch.

Bake the scones in the preheated oven for 15-20 minutes, or until the edges turn a delightful golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

- Presentation Tips: Serve these scones warm, optionally drizzled with honey or accompanied by clotted cream. For an attractive presentation, add a few whole blueberries on the side for color, and a light dusting of powdered sugar atop the scones can lend an elegant finish. Enjoy the delightful flavors of lemon and blueberry harmoniously combined in each bite!