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To make the best Lemon Blueberry Scones, you need these main 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 (you can use frozen, but don’t thaw) - Zest of 1 large lemon - 1/4 cup heavy cream - 1 large egg - 1 tablespoon fresh lemon juice - 1 teaspoon vanilla extract Each ingredient plays a big role. The flour gives structure, while the butter adds flakiness. The blueberries provide bursts of sweet-tart flavor, and the lemon zest brightens every bite. You can easily customize your scones. Here are some fun add-ins: - Chopped nuts like walnuts or almonds - A sprinkle of cinnamon for warmth - A handful of chocolate chips for sweetness These extras can add a twist to your scones. Feel free to mix and match based on what you love. If you lack an ingredient, don’t worry! Here are some swaps: - Use whole wheat flour instead of all-purpose for a nuttier flavor. - Substitute coconut oil for butter to make it dairy-free. - Almond milk can replace heavy cream if you want a lighter option. These changes can help you adapt the recipe to your needs while keeping it tasty. Enjoy experimenting! Start by preheating your oven to 400°F (200°C). This step is key for fluffy scones. While the oven heats, line a baking sheet with parchment paper. This will stop the scones from sticking and make cleanup easy. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to mix them well. Whisking helps air get in, which is important for a light texture. Take the cold, cubed butter and add it to the flour mix. Use your fingertips or a pastry cutter to blend the butter in. Aim for coarse crumbs with some pea-sized bits of butter. Next, gently fold in the fresh blueberries and lemon zest. Be careful not to crush them. You want those juicy bursts in every bite. In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract. Mix until it’s smooth. This wet mix adds moisture and flavor to your scones. Turn the dough out onto a lightly floured surface. Shape it into a disc about 1 inch thick. Use a knife or bench scraper to cut the disc into 8 equal wedges. This helps each scone bake evenly. Place the cut scones on your lined baking sheet with about 2 inches between each. For a golden top, brush them lightly with more heavy cream. Bake in your preheated oven for 15-20 minutes. Look for a light golden color and use a toothpick to check doneness. If it comes out clean, they are ready. Let the scones cool for 5 minutes on the sheet, then move them to a wire rack. To make fluffy scones, keep your butter cold. Cold butter creates steam as it bakes. This steam helps the scones rise and become light. Cut the butter into small pieces and mix it in until it looks like coarse crumbs. This method keeps the butter from melting before baking. Overmixing is a common mistake. It can make the scones tough instead of light. When you add your wet ingredients, mix just until combined. It’s okay if some flour remains visible. Your goal is to keep the dough soft. Gently fold in the blueberries to avoid crushing them. Fresh blueberries taste great, but frozen can work too. If using frozen, do not thaw them. Thawing can make the dough soggy. Frozen berries help keep the scones cool while mixing. They also create lovely purple streaks in your dough. Both choices will give you delicious scones! {{image_4}} You can switch up the flavors of your scones easily. Instead of lemon, try orange zest. This will give your scones a sweet, citrus twist. Just replace the lemon zest with the zest of one large orange. Use the same amount of blueberries for balance. The orange will brighten your scones and add a lovely aroma. To make gluten-free lemon blueberry scones, swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum to help with texture. This ensures your scones stay fluffy. Keep all other ingredients the same. Your scones will still be tasty and light, perfect for everyone to enjoy. If you prefer a vegan option, you can easily modify the recipe. Replace the butter with a vegan butter alternative. Use almond milk or oat milk instead of heavy cream. For the egg, substitute with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Allow it to sit for a few minutes until it thickens. These changes will keep your scones plant-based while still being delicious. Once the scones cool, store them in an airtight container. This keeps them fresh. Place a piece of parchment paper between layers to avoid sticking. For best results, enjoy the scones within two days. If you want to keep them longer, consider freezing. To freeze scones, let them cool completely first. Wrap each scone in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can to prevent freezer burn. These scones can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight. For fresh-tasting scones, 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 10 minutes. This helps to restore their fluffy texture. You can also use a microwave for quick reheating, but the oven gives the best results. Enjoy your Lemon Blueberry Scones warm for the best flavor! Yes, you can make Lemon Blueberry Scones in advance. Prepare the dough and shape it into wedges. Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. When ready, bake them fresh from the fridge. This method keeps the scones fluffy and tasty. Dense scones can happen for a few reasons. Overmixing the dough can lead to tough scones. Also, using too much flour or not enough baking powder can make them heavy. Remember to handle the dough gently and measure your ingredients carefully. Lemon Blueberry Scones pair well with many treats. You can serve them warm with butter or clotted cream. A side of lemon curd adds a nice citrus touch. Fresh fruit or a light yogurt can also complement the flavors. Check the scones at 15 minutes. They should be lightly golden brown. Insert a toothpick in the center; it should come out clean. If they are golden and firm to the touch, they are ready to enjoy. Yes, you can use lemon extract. Use about half the amount of extract as the juice. The flavor will be strong, so adjust to your taste. Fresh lemon juice gives a bright flavor, but extract is a good substitute in a pinch. You now have all you need to make delicious lemon blueberry scones. We covered essential and optional ingredients and shared substitutions. The step-by-step guide helps you bake these scones perfectly. Use my tips to ensure fluffiness and avoid dense results. Explore variations like vegan or gluten-free options to suit your taste. Finally, learn how to store or reheat them for the best flavor experience. Enjoy your baking!

Lemon Blueberry Scones

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones with our easy recipe! These scones combine fresh blueberries and zesty lemon for a sweet and tangy treat that's perfect for breakfast or brunch. With simple ingredients and clear instructions, you'll have delicious scones ready in no time. Don’t miss out on creating this mouthwatering dish—click through to explore the full recipe and bring a burst of flavor to your table!
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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 (frozen can also be used, do not thaw)

Zest of 1 large lemon

1/4 cup heavy cream

1 large egg

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Instructions
 

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

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to ensure that the ingredients are well-blended and aerated.

      Add the cold, cubed butter into the flour mixture. Utilize a pastry cutter or your fingertips to blend the butter in until the mixture resembles coarse crumbs, with some pea-sized pieces remaining for flakiness.

        Carefully fold in the fresh blueberries and the lemon zest, ensuring that you do not crush the delicate berries, as you want them intact for bursts of flavor.

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

            Pour the wet mixture into the dry ingredients and stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix, as this could result in tough scones.

              Lightly flour your work surface and turn the dough out. Shape it into a disc approximately 1 inch thick. Use a knife or bench scraper to cut the disc into 8 equal wedges for uniform baking.

                Place the cut scones onto the prepared baking sheet, ensuring they are spaced about 2 inches apart for even cooking. For an appealing golden top, brush the surface lightly with additional heavy cream.

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

                    Once baked, allow the scones to cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 35 min | Servings: 8

                        - Presentation Tips: Serve the scones warm, lightly dusted with powdered sugar for a lovely touch. Accompany them with a side of zesty lemon curd for spreading. Arrange the scones attractively on a rustic wooden board to create a charming display for brunch or afternoon tea.