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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cut into small cubes - 1/2 cup fresh blueberries (preferably small) - Zest of 1 lemon (about 2 teaspoons) - 1/2 cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - 1 tablespoon fresh lemon juice - For a gluten-free option, use a gluten-free flour blend. - If you need a dairy-free choice, replace the butter with coconut oil or a vegan butter. Use almond milk instead of heavy cream. - Fresh blueberries taste best. Look for ones that are firm and dark blue. - Frozen blueberries work too. They can save time and still taste great. Just avoid overmixing when using them. - Choose small blueberries if possible. They mix better and add nice bursts of flavor. When you gather these ingredients, you set the stage for a delightful baking experience. The combination of lemon and blueberries creates a bright and fresh flavor that truly shines in these scones. For the complete recipe, check out the Full Recipe section above. Preheat your oven to 400°F (200°C). This heat is key for a nice rise. Line a baking sheet with parchment paper. This will stop the scones from sticking and help them bake evenly. In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to blend these dry ingredients well. Make sure there are no lumps. This step sets the base for your scones. Now, it’s time to add the cold, cubed butter to the flour mix. You can use a pastry cutter or your fingers. Mix the butter in until it looks like coarse crumbs. You want some butter pieces to stay larger for extra flakiness in your scones. Next, fold in your fresh blueberries and lemon zest. Do this gently to avoid mashing the blueberries. They add flavor and color, making your scones pop. This step is all about keeping those berries whole. In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and fresh lemon juice. Mix until everything is smooth. This wet mix will bring your scones together and add moisture. Pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix. The dough should be slightly sticky. Lightly flour your work surface, and turn the dough out. Shape it into a disc about 1-inch thick. Cut this disc into 8 wedges. Place them on your prepared baking sheet, leaving space between each one. Now you’re ready to bake! For the full recipe, check out the instructions above. Cold butter is key for flaky scones. When you cut chilled butter into flour, it creates small pockets. These pockets turn into steam while baking, giving you that nice, flaky texture. Use unsalted butter for better control over taste. Overmixing can make your dough tough. You should mix just until you see no dry flour. The dough should feel soft and a bit sticky. If you see lumps, that’s okay! Look for a dough that holds together but is not smooth like bread dough. To know when your scones are done, look for a golden-brown color on top. A toothpick inserted in the center should come out clean. If you see wet dough on the toothpick, bake them a few more minutes. Keep an eye on them to avoid burning! For the full recipe, check the earlier section. Enjoy baking! {{image_4}} You can change the flavor of your lemon blueberry scones. Adding nuts brings a nice crunch. Pecans or almonds work well. You can also mix in chocolate chips for a sweet surprise. Use dark chocolate for a richer taste. Citrus variations can make your scones shine. Try using orange zest instead of lemon. The orange gives a sweet and fruity flavor. Lime zest adds a bit of tang. Both options can brighten your scone experience. If you want to cut back on sugar, there are easy ways. You can use less granulated sugar in the dough. Try using natural sweeteners like honey or maple syrup. Just remember to adjust the wet ingredients. Another option is to add fruit for natural sweetness. More blueberries can give you that sweet taste without extra sugar. You can make these scones vegan too. Replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water and let it sit. This mix works well as an egg substitute. For the cream, use coconut cream or almond milk. These options keep the scones moist and tasty. Your vegan lemon blueberry scones will still be delicious and fluffy! For the complete process, check the Full Recipe. Store your lemon blueberry scones at room temperature for best taste. Keep them in an airtight container. They will stay fresh for about two days this way. If you want to save them longer, put them in the refrigerator. This will keep them good for up to a week, but they might lose some of their fluffiness. To enjoy scones warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5-10 minutes. You can also use a microwave, but that may make them a bit chewy. If you use the microwave, warm them for only 15-20 seconds. You can freeze scones before or after baking. To freeze unbaked scones, shape them and place them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. They can stay fresh for up to three months. When you’re ready, bake them straight from the freezer, adding a few extra minutes to the baking time. If you want to freeze baked scones, cool them completely first. Wrap each scone in plastic wrap or foil, then place them in a freezer bag. They will stay fresh for about three months. To enjoy, just thaw them overnight in the fridge and reheat. For the full recipe, check out the details above! You can tell when your scones are done by looking for a golden color. A toothpick inserted in the center should come out clean. Bake them for about 15 to 18 minutes. If you see a nice rise, they are likely ready. Yes, you can use frozen blueberries! Just make sure to add them straight from the freezer. Do not thaw them. They will still work well and keep your scones fresh. Lemon blueberry scones pair great with a few tasty items. You can serve them with butter, clotted cream, or lemon curd. A cup of tea or coffee makes a perfect drink to enjoy with them. These scones stay fresh for about two days at room temperature. If you want them to last longer, store them in an airtight container. You can also keep them in the fridge for up to a week. Yes, you can make the dough ahead of time! Wrap it in plastic wrap and store it in the fridge. Use the dough within two days for the best taste. When ready, simply cut and bake your scones. For the full recipe, check the Lemon Blueberry Bliss Scones section above. You will find all the ingredients and steps to create these delicious treats! In this post, we covered the ingredients, steps, and tips for making Lemon Blueberry Scones. We discussed ingredient substitutions and how to choose the best blueberries. I provided clear instructions and variations to suit different tastes. Remember, the key to great scones is using cold butter and not overmixing. Enjoy your baking journey, and don't hesitate to get creative with flavors. These scones are ready to please your friends and family!

Lemon Blueberry Scones

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones with this easy recipe! Bursting with fresh blueberries and zesty lemon, these fluffy scones are perfect for breakfast or a sweet treat. Follow our straightforward instructions to create a batch of 8 scrumptious scones in just 30 minutes.
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small cubes

1/2 cup fresh blueberries (preferably small)

Zest of 1 lemon (about 2 teaspoons)

1/2 cup heavy cream

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

Instructions
 

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

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

      Add the chilled, cubed butter into the dry mixture. Using a pastry cutter or your fingers, mix the butter into the flour until the mixture takes on a coarse crumb texture. Make sure to leave some larger chunks of butter intact for that perfect flakiness!

        Carefully fold in the fresh blueberries and lemon zest, taking care to maintain the integrity of the blueberries as you mix.

          In another bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice until the mixture is smooth and homogenous.

            Gently pour the wet mixture into the bowl with the dry ingredients. Stir until just combined—be cautious not to overmix, as the dough should remain slightly sticky and soft.

              Lightly flour your work surface, then turn out the dough. Shape it into a disc about 1-inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 evenly sized wedges. Transfer these to the prepared baking sheet, spacing them a little apart for even cooking.

                Bake the scones in your preheated oven for 15-18 minutes, or until they turn a lovely golden-brown color. A toothpick inserted into the center should come out clean when they are done.

                  Once baked, allow the scones to cool on a wire rack for at least a few minutes before serving them warm.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 8 scones

                      - Presentation Tips: For an elegant touch, serve the warm scones dusted with powdered sugar, and include a slice of lemon on the side for a pop of color and brightness. Enjoy!