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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cut into small cubes - 1 cup fresh blueberries (or use frozen if fresh is not available) - Zest of 1 lemon - 1/2 cup buttermilk, chilled - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons fresh lemon juice - Coarse sugar, for sprinkling on top To make blueberry lemon scones, you need fresh and simple ingredients. All-purpose flour forms the base of the dough. Sugar adds sweetness, while baking powder helps the scones rise. Salt balances the flavors. The cold unsalted butter is key. It gives the scones a flaky texture. Fresh blueberries burst with flavor. Lemon zest brings a bright tang. Buttermilk adds richness and moisture. The large egg binds the mixture. Vanilla extract enhances the taste, and fresh lemon juice adds zest. Finally, coarse sugar tops the scones for a crunchy finish. Gather these ingredients, and you're ready to create a delightful treat! {{ingredient_image_2}} 1. First, preheat your oven to 400°F (200°C). This step is crucial for even baking. 2. Next, line a baking sheet with parchment paper. This helps prevent sticking. 3. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. 4. Whisk these dry ingredients together until you feel they are well blended and airy. 1. Now, take 1/2 cup of cold unsalted butter, cut into small cubes. 2. Add the butter cubes into the flour mixture. Use your fingertips or a pastry cutter to mix until it looks like coarse crumbs. 3. You want the bits of butter to be no larger than a pea. 4. Carefully fold in 1 cup of fresh blueberries and the zest of 1 lemon. Make sure the fruit stays whole. 1. In a small bowl, whisk together 1/2 cup of chilled buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of fresh lemon juice. 2. Pour this buttermilk mixture into your flour mixture. 3. Stir gently with a wooden spoon until the dough just comes together. It should stay slightly sticky and lumpy. 1. Transfer the dough onto a lightly floured surface. 2. Pat it into a circle about 1-inch thick. 3. Cut the dough into 8 wedges, or use a round cutter for individual scones. 4. Place the shaped scones onto your prepared baking sheet. 5. Brush the tops with a splash of buttermilk. Sprinkle coarse sugar on top for a crunchy finish. 1. Bake the scones in your preheated oven for 15-20 minutes. 2. They should turn golden brown, and a toothpick inserted in the center should come out clean. 3. Once baked, remove the scones from the oven. Transfer them to a wire rack to cool for a few minutes before serving. To get the best scones, avoid over-mixing the dough. Over-mixing makes scones tough. You want a soft, tender bite. When you mix the wet and dry ingredients, stir gently. The dough should look a bit rough and lumpy. Cutting the butter is key. Use cold butter that is cut into small cubes. This helps create flaky layers. Blend the butter into the flour until it looks like coarse crumbs. You should see small bits of butter, no larger than a pea. This will make your scones light and airy. Adjusting the lemon zest and juice can change the taste. If you want a stronger lemon flavor, add more zest or juice. Zest brings brightness, while juice adds a tangy kick. You can also try different berries. Blueberries are great, but raspberries or blackberries work too. Each berry adds its own twist. You can mix and match for fun flavors. Dust your warm scones with powdered sugar before serving. This adds a sweet touch that looks nice. Pair your scones with lemon curd or clotted cream. The creamy texture balances the tartness of the lemon. It makes for a delightful treat. You can create your own flavor combos for guests too. Pro Tips Use Cold Butter: Ensure your butter is very cold to achieve flaky, tender scones. This helps create steam during baking, resulting in a light texture. Don’t Overmix: Mix the dough just until combined. Overmixing can lead to tough scones. The dough should be slightly lumpy for the best results. Chill the Dough: If possible, chill the shaped scones in the refrigerator for about 15 minutes before baking. This helps them hold their shape and enhances the flaky texture. Experiment with Flavors: Feel free to add other ingredients like chopped nuts or different fruits. Almonds or raspberries can be a delicious twist on this classic scone recipe. {{image_4}} You can switch up the fruits in your scones to match the seasons. In spring, try fresh strawberries or cherries. In fall, diced apples or pears work great. Each fruit brings its own flavor and charm. You can even mix berries for a colorful treat. Adding spices can elevate your scones too. Cinnamon gives warmth, while nutmeg adds sweetness. Just a pinch can change the taste. Try mixing these spices into the dry ingredients for a cozy twist. If you're gluten-free, do not worry! You can use gluten-free flour blends. Look for a blend that includes xanthan gum for the best texture. This helps your scones rise well. For a vegan option, swap the butter for coconut oil or vegan butter. You can replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the dough. With these variations, everyone can enjoy blueberry lemon scones! To keep your scones fresh at room temperature, place them in an airtight container. This helps prevent them from drying out. You can enjoy them within two days. If you want a warm scone, simply reheat it in the oven for a few minutes. This brings back that lovely texture. If you want to save your scones for later, freezing is a great option. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat a scone, take it out and let it thaw. For the best taste, reheat it in an oven set at 350°F (175°C). Bake for about 10 minutes. This makes them taste fresh and delicious again! Your scones are done when they turn a golden brown color. This means the top is nice and crisp. To be extra sure, I recommend using the toothpick test. Just insert a toothpick into the center. If it comes out clean, your scones are ready. Yes, you can use frozen blueberries! They work well in this recipe. Just remember to add them straight from the freezer. Do not thaw them beforehand. This helps keep your dough from turning blue. You’ll still get that yummy burst of flavor in each bite. To make light and flaky scones, focus on how you mix your dough. When combining the butter and flour, use your fingertips or a pastry cutter. You want to mix until it looks like coarse crumbs. Also, avoid over-mixing when you add the wet ingredients. Stir just until everything comes together. This keeps air in your dough, giving you that perfect texture. Serve your scones warm for the best taste. Dust them lightly with powdered sugar for a sweet touch. You can also pair them with lemon curd or clotted cream. This adds a rich flavor that balances the lemon zest. Arrange them on a nice plate, and watch everyone enjoy! This blog post has covered how to make delicious blueberry lemon scones. We discussed the key ingredients needed, like flour, fresh blueberries, and buttermilk. I walked you through each step, from mixing to baking and cooling the scones. I also shared tips for achieving the perfect texture and flavor, as well as variations and storage methods. Now you have all the tools to create scones that everyone will enjoy. Happy baking!

Blueberry Lemon Delight Scones

Delicious scones bursting with fresh blueberries and zesty lemon flavor.
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
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups cold unsalted butter, cut into small cubes
  • 1 cups fresh blueberries
  • 1 zest of lemon
  • 0.5 cups buttermilk, chilled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • to taste coarse sugar, for sprinkling on top

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk the dry ingredients together until they are well blended and airy.
  • Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, incorporate the butter until the mixture resembles coarse crumbs, with bits of butter no larger than pea-sized.
  • Carefully fold in the fresh blueberries and the lemon zest using a spatula, ensuring that the fruit is evenly dispersed throughout the mixture without breaking them.
  • In a separate small bowl, whisk together the chilled buttermilk, egg, vanilla extract, and fresh lemon juice until the mixture is smooth and combined.
  • Pour the buttermilk mixture into the bowl with the flour mixture. Gently stir using a wooden spoon or spatula until the dough is just combined. Avoid over-mixing; the dough should remain slightly sticky and lumpy.
  • Transfer the dough onto a lightly floured surface. Pat the dough into a circle about 1-inch thick. Cut the dough into 8 wedges, or alternatively, use a round cutter to create individual scones.
  • Place the shaped scones onto the prepared baking sheet. Lightly brush the tops of the scones with a splash of buttermilk and generously sprinkle coarse sugar on top for a crunchy finish.
  • 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, remove the scones from the oven and transfer them to a wire rack to cool for a few minutes before serving.

Notes

Serve warm with powdered sugar or lemon curd.
Keyword baking, blueberry, lemon, scones