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To make Blueberry Lemon Scones, gather these ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - Optional: coarse sugar for sprinkling You can swap some ingredients for alternatives: - Use whole wheat flour for a healthier option. - Replace granulated sugar with brown sugar for a deeper flavor. - Use Greek yogurt in place of heavy cream for a lighter version. - If you don't have fresh blueberries, frozen ones work well too. Just toss them in flour to avoid sinking. - For a dairy-free option, try coconut milk instead of heavy cream and vegan butter instead of unsalted butter. When choosing blueberries, keep these tips in mind: - Look for plump, firm berries with a deep blue color. - Avoid any that are shriveled, soft, or moldy. - Check the container for juice stains, which can mean overripe berries. - If possible, buy local blueberries in season for the best flavor. - Store them in the fridge but wash them only before use to keep them fresh longer. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is vital for even baking. Next, line a baking sheet with parchment paper. This helps prevent the scones from sticking and makes cleanup easy. In a large bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Make sure to mix them well. This ensures the baking powder and soda are evenly spread, leading to perfect rise and texture. Now it’s time to add the butter. Take 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to mix it with the dry ingredients. You want the mixture to look like coarse crumbs. Some larger bits of butter should remain for flakiness. Gently fold in 1 cup of fresh blueberries. Take care not to crush them as you mix. In a smaller bowl, whisk together the wet ingredients: - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Mix until everything is blended well. This step adds moisture and flavor to your scone dough. Transfer the dough to a lightly floured surface. With clean hands, knead it gently a few times until it holds together. Shape the dough into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut this circle into 8 equal wedges. Place the scones on your prepared baking sheet, leaving space between them. If you want your scones extra sweet, sprinkle some coarse sugar on top. Bake them in the oven for about 15-20 minutes. They are done when golden brown and a toothpick inserted in the center comes out clean. Let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, fresh Blueberry Lemon Scones! To get scones that are light and flaky, the cold butter is key. When you cut the butter into the flour, you want to leave some small chunks. This helps create those lovely flaky layers. Don't rush this step. Take your time to mix until you see coarse crumbs with little bits of butter still visible. You can easily change how sweet your scones are. The base recipe uses 1/2 cup of sugar, which gives a nice balance with the tart blueberries and lemon zest. If you like sweeter scones, feel free to add a bit more sugar. Start with an extra tablespoon and taste the dough before baking. Remember, you want the sweetness to enhance the fruit, not overpower it. Mixing is important, but too much can hurt your scones. Overmixing makes the scones tough instead of soft. When combining wet and dry ingredients, stop as soon as they come together. The dough should still be a little sticky. This gives you a soft and tender scone. If you see lumps, that’s okay; they will bake out. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold before mixing. This helps create a flaky texture in the scones. Don't Overmix: Mix the dough just until combined to avoid tough scones. The dough should remain slightly sticky. Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, do not thaw them to prevent excess moisture. Cooling Time: Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. This helps maintain their shape. {{image_4}} You can switch up the blueberries with other fruits. Raspberries add a tart twist. Cranberries bring a nice pop of color and flavor. Use about 1 cup of any fruit you choose. Just be gentle when mixing to keep the fruit intact. You can also mix fruits for a fun flavor combo! If you want different flavors, try orange or lime zest. Both add a citrusy kick. Orange zest gives a sweeter taste, while lime offers a tangy bite. Use the same amount as lemon zest for balance. These changes can brighten your scones, making them unique. You can infuse your scones with extra flavors. A teaspoon of almond extract adds warmth and depth. You can also sprinkle in spices like cinnamon or nutmeg for a cozy touch. Start with a small amount and adjust to your taste. These flavors can make your scones feel special and festive. To store leftover scones, let them cool completely. Place them in an airtight container. They can stay fresh for about two days at room temperature. If you want to keep them longer, consider refrigerating them. This will keep them good for up to a week. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and helps retain their soft texture. You can also microwave them for 10 to 15 seconds, but this may make them slightly chewy. If you want to freeze scones, do it right after baking. Let them cool, then wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer bag. They can stay frozen for up to three months. When you’re ready to enjoy them, thaw at room temperature or reheat straight from the freezer. Yes, you can make Blueberry Lemon Scones ahead of time. You can prepare the dough and shape it into wedges. Then, wrap the scones tightly in plastic wrap and store them in the fridge for up to 24 hours. When you are ready to bake, just pop them in the oven straight from the fridge. This method saves time and gives you fresh scones. If you need a substitute for heavy cream, you can use whole milk or half-and-half. For a thicker texture, mix two tablespoons of melted butter with milk to make 1 cup. This will mimic the richness of heavy cream. Another option is to use Greek yogurt mixed with a little milk for a creamy consistency. You can tell your scones are done when they are golden brown on top and firm to the touch. Insert a toothpick into the center; if it comes out clean, your scones are ready. Keep an eye on them during the last few minutes of baking to avoid overcooking. To boost the lemon flavor, you can add more lemon zest to the dough. Use the zest of two lemons instead of one for a bright taste. You might also add a bit of fresh lemon juice to the wet mixture. For an extra zing, drizzle a lemon glaze on top when they cool. This glaze is made from powdered sugar and lemon juice. In this article, we covered the essential ingredients for your Blueberry Lemon Scones and explored useful substitutions. You learned step-by-step instructions for making these delicious scones, along with tips for achieving that perfect texture. We discussed flavor variations and how to store your treats effectively. Remember, baking should be fun and creative. Don't hesitate to try new fruits or adjust sweetness. With practice, you'll master this delightful recipe and impress everyone with your skills. Enjoy the process and share these scones with your friends!

Blueberry Lemon Bliss Scones

Delicious scones bursting with fresh blueberries and a hint of lemon zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
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
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 1 cups fresh blueberries
  • 1 zest lemon
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for sprinkling (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring everything is evenly distributed.
  • Next, use a pastry cutter, or your fingers, to incorporate the cold, cubed butter into the dry mixture. Cut until you achieve a texture similar to coarse crumbs, with some larger bits of butter still visible for flakiness.
  • Carefully fold in the fresh blueberries and freshly grated lemon zest, taking care not to crush the delicate berries as you combine the ingredients.
  • In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well blended.
  • Gently pour the wet mixture into the dry ingredients and stir until just combined, ensuring you do not overmix—the dough should remain slightly sticky for the best texture.
  • Transfer the dough onto a lightly floured surface. With clean hands, knead it gently a few times until it holds together. Shape the dough into a circle about 1 inch thick.
  • Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges, and carefully place them on the prepared baking sheet, spacing them out to allow for expansion during baking.
  • If you like a little extra sweetness and texture, sprinkle coarse sugar over the tops of each scone.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are 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, then transfer them to a wire rack to cool completely.

Notes

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