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To make these tasty Lemon Blueberry Scones, gather these items: - 2 cups all-purpose flour - 1/3 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 tablespoon lemon juice - 1/2 cup heavy cream - 1 large egg - Additional cream for brushing - Turbinado sugar for topping - All-purpose flour: This flour gives scones their nice structure. - Granulated sugar: It adds sweetness and helps with browning. - Baking powder: This helps the scones rise, making them fluffy. - Salt: A little salt enhances the overall flavor. - Unsalted butter: Use cold butter for a flaky texture. - Fresh blueberries: These add a burst of flavor and color. - Lemon zest: It brightens the scone with fresh lemon flavor. - Lemon juice: Adds acidity and balances sweetness. - Heavy cream: It keeps the dough moist and helps with richness. - Egg: This binds the ingredients and adds structure. - Turbinado sugar: It gives a nice crunch on top. - Gluten-free flour: Replace all-purpose flour with a gluten-free blend. - Dairy-free butter: Use coconut oil or a vegan butter substitute. - Non-dairy milk: Substitute heavy cream with almond or oat milk. - Egg replacement: Use a flax egg or applesauce for a vegan option. These options help you enjoy the scones while fitting your dietary needs. You can find the full recipe to guide you through creating these delightful treats! Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the flour, sugar, baking powder, and salt. Use a whisk to combine them well. Next, add the cold, cubed butter into the bowl. With a pastry cutter or your fingers, work the butter into the mix. You want it to look like coarse crumbs. Now, gently fold in the blueberries and lemon zest. Be careful not to crush the berries as you do this. In another bowl, whisk together the heavy cream, egg, and lemon juice. Once blended, pour this mixture into the dry ingredients. Stir until just combined. The dough will feel a bit sticky. Turn the dough out onto a floured surface. Knead it gently a few times until it forms a ball. Pat the dough down into a circle, about 1 inch thick. Cut it into 8 wedges and place them on the prepared baking sheet. Before baking, brush the tops of the scones with extra cream. Sprinkle turbinado sugar on top for added texture. Now, bake the scones in your preheated oven. Keep an eye on them for about 15-20 minutes. They should turn golden brown around the edges. To check if they are done, insert a toothpick. It should come out clean if they are ready. Once baked, allow the scones to cool slightly on the baking sheet. After a few minutes, transfer them to a wire rack. For the best taste, serve them warm. I love adding a drizzle of honey or clotted cream on top. Add some extra blueberries on the side for color. A light dusting of powdered sugar can elevate your serving. Enjoy these delightful treats with a cup of tea or coffee! For the complete guide, check out the Full Recipe. To get a great scone texture, keep your butter cold. Cold butter creates flaky layers. Use a pastry cutter or your fingers to mix it into the flour. Do this until it looks like coarse crumbs. Avoid over-mixing the dough; it should be a bit sticky. This helps keep the scones light and airy. One common mistake is using warm butter. Warm butter makes scones dense and heavy. Another mistake is overworking the dough. This can lead to tough scones. Also, make sure to measure your flour correctly. Too much flour can dry out the dough. Follow the Full Recipe for best results. Serve your scones warm for the best taste. A drizzle of honey or clotted cream makes them extra special. Add a few fresh blueberries on the side for color. A light dusting of powdered sugar can add a nice touch too. Pair your scones with tea or coffee for a delightful treat. {{image_2}} You can switch out blueberries for many fruits. Try raspberries for a tart twist. Strawberries add sweetness and color. Blackberries offer a rich, deep flavor. Each fruit brings its own charm to the scone. Just remember to adjust the sugar if the fruit is sweeter or more tart. You can make these scones gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. Make sure it contains xanthan gum for the right texture. Also, check the baking powder to ensure it's gluten-free. These simple swaps keep the taste and texture delicious without gluten. Adding herbs or spices can elevate your scones. Try a hint of rosemary or thyme for a savory touch. A pinch of cinnamon or cardamom can add warmth and depth. Lemon zest pairs well with these flavors, giving you a fresh twist. Experiment with combinations to find your favorite mix. Store leftover Lemon Blueberry Scones in an airtight container. This keeps them fresh. Make sure to let them cool completely before storing. If you leave them warm, they may become soggy. For best taste, eat them within two days. You can also place parchment paper between layers to avoid sticking. Freezing scones is easy! First, cool them completely. Wrap each scone in plastic wrap. Then, place them in a freezer bag. Be sure to squeeze out as much air as possible. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. To reheat your scones, preheat the oven to 350°F (175°C). Place the scones on a baking sheet. Warm them for about 10 minutes. This method helps keep them soft and tasty. If you want, you can also microwave them for 15-20 seconds. However, the oven gives a better texture. Enjoy your fresh-tasting scones! You can tell scones are done when they turn golden brown. Check the edges first; they should be firm. Insert a toothpick into the center. If it comes out clean, they are ready. Let them cool for a few minutes before serving. This helps the flavors settle and makes them easier to handle. Yes, you can use frozen blueberries in this recipe. They may release more juice, making the dough a bit wetter. Just fold them in gently. This will help prevent them from breaking apart too much. If you want, you can toss them in a bit of flour before adding them to the mix. This helps keep the color from bleeding. I love serving these scones warm. You can add a drizzle of honey or clotted cream. Fresh blueberries on the side add a nice touch. For extra flavor, try a sprinkle of powdered sugar on top. You can also pair them with tea or coffee for a delightful afternoon treat. - Additional FAQs - Can I make the dough ahead of time? Yes, you can make the dough and chill it. Just shape it and store it in the fridge. - Why do my scones taste dry? This can happen if you overmix the dough or use too much flour. Always measure carefully. - Can I use a different fruit? Yes, you can try raspberries or strawberries for a twist. Just adjust the amount as needed. For the full recipe, check the Lemon Blueberry Bliss Scones section. In this blog post, we covered all you need to know about making Lemon Blueberry Scones. We discussed key ingredients, their measurements, and substitutions. I walked you through the steps for preparing, baking, and serving your scones. I also shared tips to perfect your texture and avoid common mistakes. Lastly, we explored variations, storage tips, and answered your FAQs. Making scones can be easy and fun. Enjoy these tips to create your own perfect batch!

Lemon Blueberry Scones

Indulge in the delightful flavors of Lemon Blueberry Bliss Scones that are perfect for any occasion! Made with fresh blueberries and a zesty lemon twist, these scones are easy to prepare and bake in just 20 minutes. Whether enjoyed for breakfast or as a sweet treat, they’re certain to impress. Click to explore the full recipe and bring this refreshing flavor to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1/3 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 tablespoon lemon juice

1/2 cup heavy cream

1 large egg

Additional cream for brushing

Turbinado sugar for topping

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, granulated sugar, baking powder, and salt until well combined.

      Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries.

          In a separate bowl, whisk together the heavy cream, egg, and lemon juice until blended.

            Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.

              Turn the dough out onto a floured surface and gently knead it a couple of times until it forms a cohesive ball.

                Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.

                  Brush the tops of the scones with additional heavy cream and sprinkle with turbinado sugar for texture.

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

                      Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                          - Presentation Tips: Serve warm with a drizzle of honey or clotted cream and a few extra blueberries on the side for a pop of color. A sprinkle of powdered sugar on top can also add an elegant touch!