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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, cold and cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Each ingredient plays a key role in making your scones fluffy and tasty. Use the right amounts to ensure success. For the flour, use 2 cups to give a solid base. The sugar adds a touch of sweetness with 1/4 cup, while 1 tablespoon of baking powder helps the scones rise. Don't forget the 1/2 teaspoon of salt to balance the flavors. The butter should be cold, cut into 1/2 cup cubes, to keep the scones light. The blueberries add color and flavor with 1 cup. The zest of 1 lemon adds brightness. The wet mix includes 1/2 cup of heavy cream and 1 large egg, plus 1 teaspoon of vanilla extract for depth. - Flour: I suggest using all-purpose flour, like King Arthur or Gold Medal. - Butter: Use unsalted butter for the best flavor. Challenge yourself with brands like Kerrygold for a creamier texture. - Blueberries: Fresh blueberries work best. If you can, choose organic for better flavor. - Cream: Heavy cream from brands like Horizon Organic provides richness. These recommendations help ensure your blueberry lemon scones turn out delicious and fluffy every time. {{ingredient_image_2}} Preheat your oven to 400°F (200°C). This step is key for a crisp outside. Line a baking sheet with parchment paper. This makes cleanup easy, and your scones won’t stick. In a big bowl, mix 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients together. This helps them blend and adds air for fluffiness. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth. This wet mixture will bring moisture to the dry mix. Turn the dough out onto a floured surface. Gently shape it into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges. Move each wedge to the baking sheet, leaving space between them. Bake the scones for 15-18 minutes. Watch them closely as they bake. They should turn golden brown on top. If you see them browning too fast, rotate the pan. Once done, let them cool on a wire rack. For a special touch, brush them with melted butter and sprinkle some sugar on top. To make your scones light and fluffy, use cold butter. Cold butter helps create steam during baking, making them rise beautifully. When mixing, be gentle. Overmixing makes scones tough. Just mix until the dough comes together, and some lumps remain. To stop blueberries from sinking, toss them in a little flour before adding them to the dough. This creates a light coating that helps them stay suspended. Be gentle when folding them in to keep their shape. This way, you get bursts of berry goodness in every bite. To ensure even baking, space the scones apart on your baking sheet. This allows hot air to circulate around each scone. Also, bake them on the center rack of your oven for the best results. Rotate the baking sheet halfway through to avoid hot spots. These small steps make a big difference! Pro Tips Use Cold Butter: Make sure your butter is very cold when mixing it into the flour. This helps create a flaky texture in your scones. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Fresh Blueberries: If using frozen blueberries, do not thaw them before adding to the dough to prevent the batter from turning blue. Brush with Cream: For a golden finish, brush the tops of the scones with a little extra heavy cream before baking. {{image_4}} You can swap blueberries for other fruits. Raspberries work well for a tart twist. Their bright flavor pairs nicely with lemon. Cranberries bring a sweet and slightly tart taste. Dried cranberries also add a chewy texture. Just make sure to adjust the sugar if you use tart fruit. For gluten-free scones, use a gluten-free flour blend. Look for one that has xanthan gum for better texture. You can also use almond flour or coconut flour. These flours give a unique flavor and dense texture. Remember to add a little extra liquid, as these flours absorb moisture differently. To make vegan scones, replace the butter with coconut oil or vegan butter. Use non-dairy milk in place of heavy cream. A flax egg can substitute for the large egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit. This will help bind your scones without eggs. After you enjoy your blueberry lemon scones, you may have some left. Store them in a cool place. Place them in an airtight container. This keeps them fresh for up to two days. If you want them to last longer, consider freezing them. For short-term storage, use a sealed plastic container or a glass jar. Make sure the lid fits tightly. If you freeze the scones, wrap each one in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn and keeps them tasty. To reheat your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 10 minutes. This restores their crispy outside and soft inside. You can also use a microwave, but they may lose some texture. Heat for about 20-30 seconds for a quick fix. Enjoy your warm scones again! I love serving blueberry lemon scones warm, right out of the oven. A light dusting of powdered sugar adds a nice touch. You can also serve them with a dollop of homemade lemon glaze or rich clotted cream. Pair them with a hot cup of tea or coffee. This combo enhances the flavors and makes for a cozy treat. Yes, you can freeze these scones! First, let them cool completely after baking. Then, wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer bag or airtight container. They will stay fresh for up to three months. When ready to enjoy, simply thaw at room temperature or warm them in the oven. To adjust the sweetness, you can add or reduce the sugar. If you want sweeter scones, increase the granulated sugar by a few tablespoons. If you prefer less sweet, cut back on the sugar. Taste the dough before baking to find the right balance. Remember, the blueberries also add some natural sweetness! If your dough feels too dry, don’t worry! Add a bit more heavy cream, one tablespoon at a time. Gently mix until the dough comes together. Be careful not to overmix, as this can make your scones tough. The right texture should be soft but not sticky. This post covered how to make delicious blueberry lemon scones. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned how to prevent blueberries from sinking and ensure even baking. I shared great variations and storage methods to keep them fresh. In the end, enjoy your scones warm and fresh. Experiment with flavors and share them with friends for the best experience. Baking is fun, so dive in and enjoy!

Blueberry Lemon Scones

Delicious scones infused with fresh blueberries and lemon zest, perfect for breakfast or tea time.
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
  • 0.25 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 1 cups fresh blueberries
  • 1 unit zest of 1 lemon
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a spacious mixing bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to ensure the ingredients are evenly combined and aerated.
  • Add the cold, cubed unsalted butter to the dry mixture. Utilize a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  • Carefully fold in the fresh blueberries and lemon zest, using a gentle hand to preserve the shape of the berries.
  • In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until fully combined and smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
  • Turn your dough out onto a lightly floured surface. With a gentle touch, shape it into a circle approximately 1 inch thick.
  • Using a sharp knife, cut the circle into 8 wedges and transfer each piece to the prepared baking sheet.
  • Bake the scones in your preheated oven for 15-18 minutes, or until they turn a lovely golden brown on top.
  • Once baked, allow the scones to cool on a wire rack. Brush the tops with melted butter and sprinkle a little sugar over them for a delightful shine.

Notes

Serve warm with powdered sugar or lemon glaze for an extra treat.
Keyword baking, blueberry, lemon, scones