Lemon Blueberry Bliss Scones

$- 2 cups all-purpose flour - 1/2 cup sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Choosing Fresh Blueberries Fresh blueberries make a big difference. Look for plump, firm berries. Avoid ones that are soft or mushy. They should be bright blue, with no green spots. Fresh berries give the best taste and color in your scones. Importance of Chilled Butter Chilled butter helps create flaky layers in your scones. When you mix it in, it should stay cold. This keeps the butter from melting too early. Use a pastry cutter or your fingers to cut it into the flour. This method helps form those lovely layers. Variations in Flour Types While all-purpose flour works best, you can experiment. Try whole wheat flour for a heartier texture. If you want a gluten-free option, use a gluten-free blend. Each type of flour will change the taste and texture slightly. Adjust your liquid if needed, as whole wheat absorbs more moisture. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Whisk them until they blend well. 3. Cut in the chilled butter. Use a pastry cutter or your fingers. The mix should look like coarse crumbs. 4. Gently fold in the blueberries and lemon zest. Make sure they are evenly spread in the mix. 5. In another bowl, whisk the lemon juice, heavy cream, egg, and vanilla extract. 6. Pour the wet mix into the dry ingredients. Stir gently until just combined. Don't overmix! 7. Move the dough to a floured surface. Knead it a few times, then pat it into a 1-inch thick circle. 8. Cut the circle into 8 wedges, or use a round cutter for individual scones. Place them on the baking sheet, leaving space between each. 9. Bake for 15-20 minutes, until golden brown at the edges. 10. Let the scones cool on a wire rack for a few minutes before serving. How to Achieve Golden Brown Edges To get those perfect golden edges, use a hot oven at 400°F. Make sure your baking sheet is lined with parchment paper. This helps the scones bake evenly. Watch them closely during the last few minutes. The edges should be light brown when ready. Avoiding Overmixing for Best Texture Mix the dough gently. Overmixing makes scones tough. Combine the wet and dry ingredients until just mixed. It's okay if there are some lumps. This keeps your scones light and fluffy. Dusting with Powdered Sugar After baking, dust the scones with powdered sugar. This adds a sweet touch and makes them look pretty. For a fun twist, you can add a simple lemon glaze. Just mix powdered sugar with lemon juice and drizzle it on top. Serving with Butter or Clotted Cream These scones taste wonderful with a spread of butter or clotted cream. The creaminess balances the tartness of the lemon. Serve them warm for the best flavor. Keeping Scones Fresh Store your scones in an airtight container at room temperature. This keeps them soft for a couple of days. If you want to keep them longer, consider freezing them. Freezing for Later Enjoyment To freeze, wrap each scone in plastic wrap. Then place them in a freezer bag. You can enjoy them later! Just thaw them at room temperature and warm in the oven for a few minutes to refresh their taste. Pro Tips Use Cold Ingredients: Ensure your butter and cream are chilled to create a flaky texture in the scones. Don't Overmix: Mix until just combined to avoid tough scones; a few lumps are okay! Fresh Blueberries: Use fresh blueberries for the best flavor; frozen can make the dough too wet. Brush with Cream: For a golden-brown finish, brush the tops of the scones with a bit of heavy cream before baking. {{image_2}} You can mix in other fruits for fun. Raspberries add a nice touch. Their tartness pairs well with the lemon. You can also try strawberries or blackberries. Each fruit brings its own flavor twist. Herbs can also spice things up. Adding fresh thyme gives a unique taste. It works well with the lemon and blueberries. Start with a teaspoon and adjust to your liking. If you need a gluten-free option, use almond flour. It makes the scones nutty and soft. You can also mix gluten-free flour blends. They work well with this recipe. Reducing sugar is another great choice. You can cut the sugar by half. The lemon and blueberries still provide sweetness. You can also use honey or maple syrup. Just adjust the liquid ingredients. Scone sandwiches are a fun way to serve them. Spread cream cheese or lemon curd between two scones. Add fresh fruit for a tasty twist. Pair your scones with tea or coffee. The flavors blend nicely. A nice Earl Grey tea or a dark roast coffee works well. Enjoy the flavors together for a delightful treat. You can store your freshly baked scones at room temperature. Place them in a container with a lid. This keeps them soft and tasty. If it’s very warm, put them in the fridge. The cold slows down spoilage. You can freeze your scones, either before or after baking. To freeze raw scones, cut and shape them. Place them on a baking sheet and freeze for about an hour. Once firm, wrap them well and store in a zip-top bag. For baked scones, let them cool first. Then wrap and store them the same way. When you are ready to enjoy the frozen scones, let them thaw in the fridge overnight. To reheat, bake them in a 350°F (175°C) oven for about 10 minutes. They will taste fresh again! Freshly baked scones last about 2 to 3 days at room temperature. If you store them in the fridge, they may last up to a week. Frozen scones keep well for about 2 to 3 months. For the best flavor and texture, enjoy them soon. What is the secret to fluffy scones? The secret is to use cold butter. This keeps the scone light. Cut the butter into the flour until it looks like crumbs. Don't overmix the dough. This helps scones stay fluffy. Can I use frozen blueberries? Yes, you can use frozen blueberries. Just add them straight from the freezer. Do not thaw them first. This keeps the scones from turning purple and soggy. How to tell when scones are done baking? Scones are done when they turn golden brown on the edges. You can also poke one with a toothpick. If it comes out clean, they are ready. Are Lemon Blueberry Scones healthy? Lemon Blueberry Scones can be a treat. They provide some fruit and flavor. However, they also have sugar and butter. Enjoy them in moderation. How many calories are in one scone? One scone has about 200-250 calories. This can change based on how you make them. Check the ingredients for exact numbers. Can I make the dough ahead of time? Yes, you can make the dough ahead. Wrap it in plastic and store it in the fridge. Use it within 24 hours for the best results. Substitutions for allergens? You can replace flour with gluten-free flour. Use coconut oil instead of butter for dairy-free scones. Check labels to ensure all ingredients meet your needs. You learned how to make tasty lemon blueberry scones. We covered ingredients, from fresh blueberries to chilled butter. The step-by-step guide helped you mix and bake with care for perfect results. Tips on storage and serving brought creativity to your kitchen. Enjoy trying different flavors and sharing with friends. Baking scones can be fun and simple. With these tips, you will impress anyone who tastes your bake. Keep experimenting and make your own delicious twist on this classic treat!$

Lemon Blueberry Bliss Scones

Delicious scones bursting with fresh blueberries and a hint of lemon.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 cup fresh blueberries
1 zest of lemon
1/4 cup freshly squeezed lemon juice
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat your oven to 400°F (200°C) and 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.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the blueberries and lemon zest until evenly distributed.
In a separate bowl, whisk together the lemon juice, heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
Transfer the dough to a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
Cut the circle into wedges (8 pieces) or use a round cutter to shape individual scones. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on the edges.
Allow the scones to cool on a wire rack for a few minutes before serving.

Notes

Dust with powdered sugar and drizzle a simple lemon glaze before serving for an extra touch of sweetness and aesthetics. Serve warm with butter or clotted cream.

Keyword baking, blueberry, lemon, scones