Blueberry Lemon Scones

$- 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 cold unsalted butter, cubed - 1 cup fresh or frozen blueberries - Zest of 1 lemon - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice I love using fresh ingredients for my blueberry lemon scones. The flour is the base, giving the scones their fluffy texture. Sugar adds sweetness, while baking powder and baking soda help them rise. A pinch of salt brings out all the flavors. Cold butter is key for flakiness. I like to cube it to mix easily into the flour. Blueberries provide a burst of flavor and color. The lemon zest adds a bright, zesty kick that pairs perfectly with the blueberries. Buttermilk gives the scones a rich taste and tender crumb. The egg helps bind everything together. Vanilla extract adds warmth, and lemon juice enhances that citrus flavor. - Lemon glaze (powdered sugar and lemon juice) - Additional lemon zest for garnish I often like to finish my scones with a lemon glaze. It adds a sweet touch and makes them look beautiful. A sprinkle of lemon zest on top gives them a lovely pop of color and extra flavor. - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. Start by getting your oven ready. Preheating ensures even baking. While it warms up, prepare your baking sheet. Parchment paper makes cleanup easy and helps prevent sticking. - Combine flour, sugar, baking powder, baking soda, and salt in a bowl. In a large bowl, mix the dry ingredients. This includes flour, sugar, baking powder, baking soda, and salt. Whisk them well to ensure they blend. This step is key for the rise and flavor of the scones. - Add cold cubed butter to the flour mixture and mix until crumbly. Next, take cold, cubed butter. Add it to the dry mix. Use your fingers or a pastry cutter to mix. You want the mix to look like coarse crumbs. This gives your scones a flaky texture. - Gently fold in blueberries and lemon zest. Now, it’s time to add flavor. Gently fold in fresh blueberries and lemon zest. Be careful not to crush the berries. This step adds both sweetness and a bright, fresh taste. - Whisk together buttermilk, egg, vanilla extract, and lemon juice. In a separate bowl, whisk the wet ingredients. Combine buttermilk, egg, vanilla extract, and lemon juice. This mixture adds moisture and flavor. Make sure it’s well mixed before moving on. - Combine wet and dry ingredients, shape the dough, cut, and bake. Pour the wet mix into the dry ingredients. Stir until just combined. Avoid overmixing, as this can make the scones tough. Next, turn the dough onto a floured surface. Pat it into a circle about one inch thick. Cut into eight wedges and place them on your baking sheet. Bake for 15-20 minutes until golden brown. Enjoy the smell of fresh scones as they bake! To make light and fluffy scones, avoid overmixing the dough. When you mix the wet and dry ingredients, stir just until they come together. Overmixing can make your scones tough. Use cold butter, cut into cubes, for a better texture. Cold butter helps create flaky layers in the scone. These scones taste best when served warm. Drizzle a lemon glaze on top for added sweetness. A simple glaze can be made with powdered sugar and lemon juice. Enjoy your scones with a cup of tea or coffee. The flavors of lemon and blueberry pair perfectly with your drink. If your scones turn out too dry or crumbly, try adding a little more buttermilk next time. This will help add moisture. To keep your scones fresh, store them in an airtight container. Avoid leaving them out, as this can dry them out quickly. {{image_2}} You can easily change the flavor of your scones. Substitute blueberries with raspberries or cranberries. Both fruits add a nice tartness. You can also add herbs like thyme or rosemary for a savory twist. This gives your scones a unique taste. If you need gluten-free options, you can use almond flour or coconut flour. Both will work well and keep your scones light. For a vegan adaptation, use plant-based butter and milk. This way, everyone can enjoy your scones. Adding nuts like walnuts or pecans gives your scones extra crunch. You can also incorporate lemon extract for a stronger lemon flavor. This adjustment makes your scones even more delightful. These small changes can make a big impact on taste. Enjoy experimenting! To keep your scones fresh, store them in an airtight container. This helps lock in the moisture. You can line the container with paper towels to absorb any extra moisture. Place scones in a single layer to avoid squishing them. - Use a plastic container for best results. - A zip-top bag also works well if you remove excess air. If you want to freeze scones, prepare them before baking. Cut the dough into wedges and place them on a baking sheet. Freeze the wedges until firm, then transfer them to a zip-top bag. This method helps keep their shape. - Scones can last in the freezer for up to three months. - When ready to bake, you can bake from frozen. Just add a few more minutes to the baking time. To reheat scones, you can use the oven or a microwave. The oven gives the best texture. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes. - If using a microwave, heat in short bursts of 10-15 seconds. - Check to avoid overheating, as this can make them tough. To keep your scones moist, store them in an airtight container. You can also wrap them in plastic wrap. This keeps air out and moisture in. If you have leftover scones, eat them within a few days. If they start to dry, you can warm them briefly in the oven. This refreshes their texture. Yes, you can prepare blueberry lemon scones ahead. Mix the dry ingredients and store them in a bowl. You can also prepare the wet ingredients and keep them in the fridge. When you're ready to bake, combine them. Scones taste best fresh, but this method saves time. Absolutely! Frozen blueberries work well in scones. They are just as tasty as fresh ones. Just make sure to thaw and drain them first. This helps avoid excess moisture in your dough. You can also fold them in gently to prevent smashing. Yes, you can substitute buttermilk. Use regular milk with a bit of vinegar or lemon juice. This mixture mimics buttermilk's tang. You can also use yogurt or sour cream, thinned with milk. Each option maintains the scone's flavor and texture. Look for a golden brown color on the tops of the scones. Insert a toothpick into the center; it should come out clean. If the toothpick has wet dough, they need more time. You want them baked through but not overcooked for the best taste. In this blog post, we explored how to make tasty blueberry lemon scones. We detailed the essential ingredients, step-by-step instructions, tips for success, and variations for everyone. Remember, using cold butter and avoiding overmixing are key to soft scones. You can enjoy them warm with tea or try different flavors. Whether you serve them with a glaze or store them for later, these scones are a treat. I hope you feel ready to bake and enjoy these delightful treats!$

Indulge in the delightful flavor of blueberry lemon scones with this easy recipe! Perfectly fluffy and bursting with fresh blueberries and zesty lemon, these scones are perfect for breakfast or an afternoon treat. Learn how to create these delicious pastries in just 35 minutes.

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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 cold unsalted butter, cubed

1 cup fresh blueberries (or frozen, thawed)

Zest of 1 lemon

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.

Gently fold in the blueberries and lemon zest, ensuring they are well distributed throughout the flour mixture.

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

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, as this can lead to tough scones.

Turn the dough onto a lightly floured surface and gently pat it into a circle roughly 1-inch thick.

Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.

Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Allow the scones to cool on the baking sheet for 5 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 warm with a drizzle of lemon glaze (powdered sugar mixed with lemon juice) on top and garnish with a few fresh blueberries on the plate. Enjoy!