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To make blueberry lemon scones, gather these simple ingredients. Each plays a key role in creating that delicious flavor and texture. - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1 cup fresh blueberries - Zest of 1 lemon - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Extra sugar for sprinkling on top (optional) Each ingredient adds unique flavors and textures. The flour gives structure, while the butter adds richness. Blueberries bring sweetness and juiciness. Lemon zest and juice add bright, zesty notes. The buttermilk helps keep the scones moist. For the best results, use fresh blueberries. They burst with juice when baked. Cold butter is also key. It helps create flaky layers. This recipe is quick and easy, perfect for any skill level. You can enjoy these scones warm, with a sweet touch from the lemon. Check the Full Recipe for more details on how to combine these ingredients perfectly! - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. Start by getting your oven nice and hot. This helps the scones rise well. Lining the baking sheet stops the scones from sticking. - Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a big bowl, mix the flour and sugar well. Add the baking powder, baking soda, and salt. This mix is the base for your scones. - Work the butter into the flour and gently fold in blueberries and lemon zest. Now, add the cold butter cubes. Use your fingers or a pastry cutter to mix until it looks like crumbs. Next, add the blueberries and lemon zest. Be gentle, so you don’t squish the blueberries. - Mix buttermilk, egg, vanilla, and lemon juice in a separate bowl. In another bowl, whisk together buttermilk, egg, vanilla, and lemon juice. This wet mix will make your dough moist and flavorful. - Combine wet and dry ingredients, shape dough, and bake scones. Pour the wet mix into the dry mix. Stir carefully until just combined. Don’t over-mix; lumps are okay! Pat the dough into a disk about one inch thick, then cut into eight wedges. Place them on the baking sheet. Bake for 15-20 minutes. They should turn golden brown. Enjoy your warm, tasty scones! For the full recipe, check out Zesty Blueberry Lemon Scones. To get the best texture in your blueberry lemon scones, start with cold butter. Cold butter helps create a flaky texture. When you mix it in with the flour, it should feel crumbly. Use your fingers or a pastry cutter for this. Avoid over-mixing the dough. Mix just until the ingredients come together. If you see some lumps, that's okay. Over-mixing can make your scones tough. You can add more flavors to your scones. Consider mixing in some lemon zest or almond extract. Both add a lovely taste. When it comes to blueberries, fresh is best. They burst with flavor. However, you can use frozen blueberries if fresh ones aren't available. Just make sure to add them straight from the freezer to keep the dough cool. Serve your warm scones with lemon curd or butter. This adds a rich taste that pairs perfectly. For gatherings, make them look nice. Use a tiered serving stand. You can also place them on a wooden board. Garnish with fresh blueberries and lemon slices for a bright touch. For the full recipe, check out the Zesty Blueberry Lemon Scones. {{image_2}} You can switch up the fruit in these scones. Try adding raspberries or cranberries for a twist. Each fruit offers a unique taste that brightens the scone. You can also adjust the citrus flavors. Using orange zest instead of lemon zest brings a warm, sweet note. Mix and match fruits to find your favorite combo. If you need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many brands work well in scone recipes. For those who avoid dairy, use almond milk or oat milk instead of buttermilk. You can also replace butter with coconut oil or a plant-based butter. These swaps keep the scones tasty and enjoyable for everyone. You can adjust the sugar in this recipe to fit your taste. If you prefer less sweetness, use only 1/4 cup of sugar. If you love sweet treats, feel free to add more. A glaze on top can enhance the flavor too. Mix powdered sugar and lemon juice for a simple glaze. Drizzle it over the warm scones for an extra treat. For the full recipe, visit the link: Zesty Blueberry Lemon Scones. To keep your scones fresh, place them in an airtight container. This will help keep moisture in and prevent them from drying out. Store the scones at room temperature if you plan to eat them within a couple of days. If you need to keep them for longer, refrigeration is a better option. Just remember, chilling may change the texture slightly, making them a bit denser. You can freeze scones both before and after baking. To freeze unbaked scones, shape the dough into wedges and place them on a baking sheet. Freeze them for about 30 minutes until firm. Then, transfer the frozen scones to a freezer bag. You can bake them straight from the freezer, adding a few extra minutes to the baking time. For baked scones, let them cool completely, then wrap each scone in plastic wrap. Place them in a freezer bag for up to three months. When ready to enjoy, simply thaw them in the fridge overnight. To reheat scones and keep them soft, use your oven or toaster oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. This method helps to restore their fresh-baked taste and texture. You can also microwave them for about 10 to 15 seconds, but be careful not to make them tough. Enjoy your warm scones with a touch of lemon curd or butter for an extra treat! Look for a light golden color on the edges. The tops should feel firm and not soft. Insert a toothpick in the center; if it comes out clean, the scones are ready. Yes, you can. Prepare the dough and cut it into wedges. Place them on a baking sheet and cover with plastic wrap. Store in the fridge for up to 24 hours. You can also freeze the unbaked scones for up to three months. Serve scones with lemon curd or butter. They pair well with tea or coffee. A dollop of whipped cream adds a nice touch too. For a fun twist, try them with clotted cream. Use cold butter and avoid over-mixing the dough. Make sure to measure your flour properly. Adding buttermilk keeps them moist. Bake just until golden for the best texture. For the complete recipe, click here: Zesty Blueberry Lemon Scones These flavorful blueberry lemon scones are easy to make and fun to enjoy. We covered the key ingredients, step-by-step instructions, and helpful tips to achieve the perfect texture. Remember, cold butter and careful mixing are crucial. You can also add your favorite fruits or make dietary swaps to enjoy these at any time. Store them properly or freeze for later. With the right care, these scones will stay moist and delicious. Now, you’re ready to bake and share these delights with family and friends!

Blueberry Lemon Scones

Indulge in the delightful flavors of Zesty Blueberry Lemon Scones with this easy recipe! These scones are soft, buttery, and bursting with fresh blueberries and zesty lemon. Perfect for breakfast or an afternoon treat, they're simple to make and will impress your guests. Discover how to bake them to perfection and serve them warm with your favorite toppings.
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup fresh blueberries

Zest of 1 lemon

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Extra sugar for sprinkling on top (optional)

Instructions
 

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

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

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

        Gently fold in the blueberries and lemon zest.

          In a separate bowl, combine the buttermilk, egg, vanilla extract, and lemon juice. Whisk until well combined.

            Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; it’s okay if there are a few lumps.

              Transfer the dough to a floured surface. Pat it into a disk about 1-inch thick. Cut into 8 wedges.

                Place the scones on the prepared baking sheet. If desired, sprinkle a little extra sugar on top of each scone for added sweetness and crunch.

                  Bake for 15-20 minutes or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean.

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

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

                        - Presentation Tips: Serve the scones warm with a dollop of lemon curd or a pat of butter. For an elegant touch, arrange them on a tiered serving stand or a rustic wooden board, garnished with fresh blueberries and lemon slices.