Lemon Blueberry Scones

$To make scrumptious lemon blueberry scones, gather these key ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup buttermilk - 1 large egg - Zest of 1 lemon - 1 cup fresh blueberries (or frozen, thawed) - 1 tablespoon lemon juice - 1/4 cup powdered sugar (for glaze) - 1-2 teaspoons lemon juice (for glaze) Each ingredient plays a vital role in creating the perfect balance of flavors and textures. What if you don't have all the ingredients? Here are some smart swaps: - For all-purpose flour, you can use whole wheat flour. The scones will have a nutty flavor. - If you need a dairy-free option for buttermilk, mix almond milk with vinegar. Let it sit for five minutes to thicken. - If fresh blueberries are not available, use frozen blueberries. Just ensure they are thawed and drained. This prevents excess moisture in the dough. These swaps let you enjoy the scones while accommodating your kitchen needs. Don't forget to check out the Full Recipe for detailed instructions! Preheating the oven Start by preheating your oven to 400°F (200°C). This helps the scones rise and bake evenly. Preparing the baking sheet Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. How to mix dry ingredients In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This creates a solid base for your scones. Incorporating butter into the mix Add 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. This step adds flakiness to your scones. Technique for mixing without overmixing In a separate bowl, whisk together 1/2 cup of buttermilk, 1 large egg, the zest of 1 lemon, and 1 tablespoon of lemon juice. Pour this mix into the dry ingredients. Stir gently until just combined. Avoid overmixing. Gently folding in blueberries Carefully fold in 1 cup of fresh blueberries. Use a spatula to keep the berries intact. This ensures bursts of flavor in each bite. Techniques for cutting scones Transfer the dough to a floured surface. Pat it into a circle about 1-inch thick. Cut it into 8 wedges or use a biscuit cutter for round shapes. Space recommendations on baking sheet Place the scones on the prepared baking sheet, spacing them about 2 inches apart. This allows them to rise without touching. Making the lemon glaze While the scones bake, mix 1/4 cup of powdered sugar with 1-2 teaspoons of lemon juice until smooth. Adjust the thickness by adding more lemon juice if needed. Best serving practices and presentation tips Once the scones cool for a few minutes, drizzle the glaze on top. Serve them warm on a rustic wooden board. Add a light dusting of powdered sugar and garnish with extra blueberries and lemon slices for a beautiful touch. For the complete recipe, check out "Zesty Blueberry Delight Scones." To make light and fluffy scones, use cold ingredients. Cold butter helps keep the scones tender. It creates small pockets of steam as it melts. This steam makes the scones rise. For best results, chill your butter. You can even chill the mixing bowl. Avoid overmixing the dough. When you combine wet and dry ingredients, stir gently. Mix until the dough just comes together. Overmixing makes the scones tough. Remember, a few lumps are okay! You can easily change the sugar levels in your scones. If you prefer less sweetness, reduce the granulated sugar. Try cutting it down by a couple of tablespoons. This change will still keep your scones tasty. To enhance the lemon flavor, add more lemon zest. Zest is the outer peel, which packs a lot of flavor. You can also include a bit more lemon juice. Just be careful not to make the dough too wet. A little extra zest goes a long way! To check if your scones are done, look for a light golden color on top. You can also gently press the top. If it springs back, they are ready. If your finger leaves an indent, bake them a bit longer. Using parchment paper helps in baking. It prevents sticking and makes cleanup easy. Lay it flat on the baking sheet before placing the scones. This way, your scones will come off smoothly after baking. {{image_2}} You can easily change the taste of your lemon blueberry scones. Adding herbs like thyme gives a fresh twist. Thyme pairs well with lemon. Just add a teaspoon of fresh thyme when mixing. Try mixing in different berries too. Blackberries or raspberries add a fun surprise. You can even mix all three! Do you need a gluten-free option? Just swap regular flour for gluten-free flour. Use a blend that works well for baking. You might need to add more liquid. This keeps the dough from being too dry. Adjust the buttermilk slightly for the right texture. Want to jazz up your scones? Think about unique glazes. You can try a honey-lavender glaze. Mix honey with lemon juice and a bit of lavender extract. For toppings, add sliced almonds or extra blueberries on top. You can also sprinkle some coarse sugar before baking for a nice crunch. To keep your lemon blueberry scones fresh, store them in an airtight container. This helps lock in moisture. Place them at room temperature for up to two days. If you want to keep them longer, refrigerate them for up to a week. Just remember, refrigeration can dry them out a bit. To retain moisture, you can wrap each scone in plastic wrap before placing them in the container. Freezing is a great way to store scones for later. First, allow them to cool completely after baking. Then, wrap each scone in plastic wrap tightly. Place the wrapped scones in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to enjoy them, simply take them out. Reheat in the oven at 350°F for about 10-15 minutes. This will help restore their fluffy texture. Check your scones for signs of spoilage. If you notice mold or an off smell, it's time to toss them. Scones should feel soft and moist. If they feel hard or dry, they may not taste great. Always trust your senses. To maintain optimal freshness, store your scones properly and eat them within the recommended time frame. To keep your scones moist, use cold butter. Cut it into small pieces. This helps create a flaky texture. Next, avoid overmixing the dough. Mix just until combined. Overmixing makes the scones tough. Adding buttermilk also adds moisture. You can even try adding a bit of yogurt for extra richness. Yes, you can make scones ahead of time! Prepare the dough and shape the scones. Place them on a baking sheet and freeze them. Once frozen, transfer the scones to a bag. When you're ready to bake, just add extra time in the oven. This keeps them fresh and tasty. Lemon blueberry scones pair well with many things. Serve them with clotted cream or butter. You can also add jam for a sweet touch. A cup of tea or coffee makes a lovely pairing too. Fresh fruit, like slices of lemon or blueberries, adds a nice touch. You can find the full recipe for these delightful scones in "Zesty Blueberry Delight Scones." Check it out for detailed steps and tips! To sum it up, this blog post covers everything you need to know about making lemon blueberry scones. We discussed key ingredients and their substitutes, step-by-step instructions, baking tips, and variations to try. You now have helpful tips to ensure fluffy, flavorful scones every time. Remember, the right ingredients and techniques make all the difference. Enjoy baking these scones and sharing them with others!$

Lemon Blueberry Scones

Indulge in the deliciousness of Zesty Blueberry Delight Scones! These easy-to-make treats combine the bright flavors of lemon and fresh blueberries for a perfect breakfast or snack. In just 35 minutes, you can create soft, fluffy scones topped with a sweet lemon glaze. Ready to impress your taste buds? Click through for the full recipe and make these delightful scones your new favorite!

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk

1 large egg

Zest of 1 lemon

1 cup fresh blueberries (or frozen, thawed)

1 tablespoon lemon juice

1/4 cup powdered sugar (for glaze)

1-2 teaspoons 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, whisk together the flour, granulated sugar, baking powder, and salt.

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

In a separate bowl, whisk together the buttermilk, egg, lemon zest, and lemon juice until combined.

Pour the wet ingredients into the flour mixture and gently stir until just combined. Be careful not to overmix.

Gently fold in the blueberries, being cautious to prevent them from breaking.

Transfer the dough to a floured surface and pat it into a circle about 1-inch thick. Cut the circle into 8 wedges or use a biscuit cutter for a round shape.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for about 15-20 minutes or until the tops are lightly golden.

While the scones are baking, prepare the glaze by mixing the powdered sugar with 1-2 teaspoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary.

Once the scones are done, let them cool for a few minutes before drizzling the glaze over the top.

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

- Presentation Tips: Serve the scones warm on a rustic wooden board, dusted with a light sprinkle of powdered sugar and garnished with additional blueberries and lemon slices for a fresh touch.