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To make blueberry lemon scones, gather these main ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1 cup fresh blueberries (or frozen, if out of season) - Zest of 1 lemon - 1/2 cup heavy cream - 1 teaspoon vanilla extract - 1 egg, lightly beaten for egg wash - 1 cup powdered sugar (for glaze) - 2 tablespoons lemon juice (for glaze) These ingredients create a soft, buttery scone with bursts of juicy blueberries and a hint of lemon. If you need to adjust the recipe, here are some simple swaps: - For gluten-free scones, use a gluten-free flour blend. - Swap heavy cream with whole milk or a plant-based milk for a lighter option. - If you don't have fresh blueberries, frozen ones work just as well. Just do not thaw them. To add a little twist to your scones, consider these optional ingredients: - A teaspoon of almond extract for a nutty flavor. - Mixed berries for a fruity medley. - A pinch of cinnamon for warmth and spice. You can find the full recipe linked above, which includes additional tips for making these scones truly delightful! Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients together until well blended. Next, add 1/2 cup of chilled, cubed butter. Use your fingers or a pastry cutter to mix until the mixture looks like coarse crumbs. Gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. In a small bowl, whisk together 1/2 cup of heavy cream and 1 teaspoon of vanilla extract. Pour this mixture into the flour and blueberry blend. Stir just until combined; do not over-mix. Turn your dough out onto a floured surface. Knead it a few times and shape it into a circle, about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges. Place the scones on your baking sheet, leaving space between each one. Brush the tops with a lightly beaten egg to give them a nice golden color. Bake the scones for 15 to 20 minutes. They should turn a light golden brown on top. Once done, let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. For the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled scones. For the full recipe, check the section above. Serve your scones warm or at room temperature, and enjoy! To get the best texture in your scones, keep your butter cold. This helps create flaky layers. Use a pastry cutter or your fingers to mix the butter into the flour. Aim for coarse crumbs, not a smooth dough. Handle the dough gently; over-mixing can make them tough. One mistake is using warm butter. It will ruin the scone's flakiness. Also, don’t forget to fold in the blueberries gently. You want to keep them intact, not smashed. Lastly, watch the baking time closely. Overbaking will lead to dry scones. Serve your blueberry lemon scones warm or at room temperature. I love placing them on a pretty plate with extra blueberries around. For a special touch, add lemon zest or fresh mint leaves as garnish. A cup of tea or coffee pairs perfectly with these scones. You can find more details in the Full Recipe section. {{image_2}} You can easily make gluten-free blueberry lemon scones. Just swap regular flour with a gluten-free blend. Make sure the blend has xanthan gum for structure. Use the same amount as in the original recipe. These scones will still be fluffy and tasty. They will have a slightly different texture but still delight your taste buds. Want to mix things up? Add a splash of almond extract. This will give your scones a lovely nutty flavor. You can also swap blueberries for mixed berries like raspberries or blackberries. Each berry brings its own twist. You can even combine them for a burst of flavor. Try using lemon zest and juice for an extra zing in the glaze. Change the fruit with the seasons. In spring, use strawberries for a bright twist. In summer, try peaches or cherries for a juicy flavor. Fall invites apples and pears, while winter is perfect for cranberries. Each fruit will make the scones unique. Have fun experimenting with flavors! For the full recipe, check out the provided details. To keep your blueberry lemon scones fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to two days. If you want them to last longer, consider refrigerating them. Just remember to let them cool completely before sealing. Freezing scones is a great way to save some for later. First, allow the scones to cool fully. Then, wrap each scone in plastic wrap or aluminum foil. Place the wrapped scones in a heavy-duty freezer bag. They can last in the freezer for up to three months. When you’re ready to eat them, just thaw them overnight in the fridge. To reheat your scones, preheat the oven to 350°F (175°C). Place the scones on a baking sheet and cover them loosely with foil. Heat for about 10 minutes, or until warm. If you prefer a softer scone, you can microwave them for about 15-20 seconds. Enjoy your warm blueberry lemon scones just as if they were fresh from the oven! For the complete recipe, check out the Full Recipe. Yes, you can use frozen blueberries in this recipe. They work well, especially in winter. Just be sure to add them straight from the freezer. Do not thaw them, as this keeps the scones from becoming too wet. Frozen blueberries may bleed a bit, turning the dough blue, but they will taste just as great! To make blueberry lemon scones vegan, swap out butter for a plant-based butter. Use almond or soy milk in place of heavy cream. For the egg wash, use a mix of plant milk and a bit of maple syrup. These changes help keep the texture and flavor delicious! These scones are perfect with a cup of tea or coffee. You can also pair them with fresh fruit or a dollop of whipped cream. A light lemon glaze adds brightness, while additional blueberries can make a lovely garnish. Enjoy them warm for the best taste! Absolutely! Chopped walnuts or almonds add a nice crunch. You can mix in about 1/4 cup of nuts when adding the blueberries. They provide a tasty texture contrast and boost nutrition. Watch for a light golden color on top. Insert a toothpick in the center; it should come out clean. If the tops are golden but the insides are still wet, bake them a few more minutes. Yes, you can easily cut the recipe in half. Just adjust all the ingredients accordingly. This way, you can enjoy fresh scones without leftovers. You can prepare the dough and shape the scones, then freeze them before baking. Place them on a baking sheet, freeze until solid, then store in a bag. When ready to bake, add a few extra minutes to the baking time. If you're out of lemon juice, you can use another citrus juice like lime or orange. The flavor will change a bit, but they will still be tasty! Just remember that lemon gives that bright flavor that pairs perfectly with blueberries. You learned about making delicious blueberry lemon scones. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to experiment with substitutions and variations to match your taste. Don't forget storage tips to keep your scones fresh. With practice, you can avoid common mistakes and enjoy perfect scones every time. Now, grab your ingredients and start baking! Enjoy every bite of your tasty creation.

Blueberry Lemon Scones

Indulge in the delightful flavors of Blueberry Lemon Dream Scones with this easy recipe! Perfect for breakfast or a sweet afternoon treat, these scones blend the tartness of lemons with the sweetness of blueberries. Discover step-by-step instructions for making these golden, fluffy scones topped with a zesty glaze. Click through now to explore the full recipe and elevate your baking game with this delicious twist!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 cup fresh blueberries (or frozen, if out of season)

Zest of 1 lemon

1/2 cup heavy cream

1 teaspoon vanilla extract

1 egg, lightly beaten for egg wash

1 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt, whisking to blend.

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

        Gently fold in the fresh blueberries and lemon zest.

          In a small bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the flour and blueberry mixture, stirring just until combined. Do not over-mix.

            Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat it into a circle about 1 inch thick.

              Cut the circle into 8 equal wedges. Place the scones on the prepared baking sheet, leaving space between each one. Brush the tops with the lightly beaten egg for a nice golden color.

                Bake for 15-20 minutes, or until the scones are light golden brown on top. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

                  For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.

                    Prep Time: 15 min | Total Time: 35 min | Servings: 8

                      - Presentation Tips: Serve the scones warm or at room temperature on a decorative plate, with extra blueberries scattered around for a pop of color. Add zest of lemon or fresh mint leaves for garnish!