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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 - Zest of 1 lemon - 1/2 cup fresh blueberries (or frozen, thawed) - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice When I create Lemon Blueberry Scones, I focus on fresh and simple ingredients. Each item plays an important role. The flour gives the scones their structure. Sugar adds sweetness and a nice golden color. Baking powder helps them rise and become fluffy. Salt balances the flavors. Cold butter is key to a flaky texture. I cut it into the flour mixture so it stays cold. The zest of the lemon adds a bright flavor that pairs well with blueberries. Fresh blueberries burst with juiciness and color. If you use frozen blueberries, make sure to thaw and drain them first. The heavy cream adds richness, while the egg binds all the ingredients together. Vanilla extract enhances the overall taste. Lastly, lemon juice brightens the scones, adding a lovely tang. - Calories per serving: About 200 - Key nutrients per scone: Contains carbohydrates, fats, and proteins. - Note on calorie counting: The calorie count may vary based on portion size and specific brands used. I always check the nutritional values when I cook. It helps me keep track of what I eat. Each scone is about 200 calories, making them a delightful treat. Enjoy these scones with a cup of tea or coffee! For the complete cooking process, refer to the Full Recipe. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps the scones bake evenly and prevents sticking. 2. In a large mixing bowl, add 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 dry ingredients together until they mix well. 3. Next, add 1/2 cup of cold, cubed unsalted butter to your flour mixture. Use a pastry cutter or your fingers to work the butter into the flour. You want it to look like coarse crumbs, not a smooth mixture. 4. Now, stir in the zest of 1 lemon and 1/2 cup of fresh blueberries. Be gentle! You don’t want to crush the blueberries. They will burst during baking and create lovely pockets of flavor. 5. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. This mixture adds moisture and flavor to the scones. 6. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; this keeps the scones light and fluffy. 7. Turn the dough onto a lightly floured surface. Knead it a few times until it comes together. Pat it into a circle about 1 inch thick. 8. Cut the dough into 8 wedges, like a pizza. Place them on the prepared baking sheet, leaving space between each scone. 9. Bake for 15-20 minutes. They are done when they turn golden brown. A toothpick inserted in the center should come out clean. 10. Let the scones cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. For the full recipe, refer to the provided instructions above. Enjoy your baking adventure! To ensure your Lemon Blueberry Scones have a perfect texture, remember these key points: - Use cold butter: Cold butter makes flaky scones. It creates pockets of air as it melts. - Handle the dough gently: Mix until just combined. This keeps the scones light. When serving your scones, presentation is key: - Serve them warm: Warm scones taste best and feel fresh. - Add a dusting of powdered sugar: This simple touch makes them look fancy. - Pair with clotted cream or butter: These add richness to every bite. Avoid these common mistakes for great scones: - Don’t overmix the dough: Overmixing makes scones tough. Stop mixing once you see no dry flour. - Watch the baking time: Check the scones after 15 minutes. They should be golden brown. A toothpick should come out clean. For the full recipe, refer to Full Recipe. {{image_2}} You can change the flavor of your scones easily. Try adding other fruits, like raspberries or cranberries. These fruits give a different taste but still pair well with lemon. You can also use different citrus zests. Orange or lime zest will add a nice twist. Each variation brings a new taste experience. For those who need gluten-free options, use almond flour or a gluten-free blend. These options work well and keep the scones light. If you're dairy-free, try coconut oil instead of butter. For cream, use coconut milk or almond milk. These swaps help everyone enjoy the scones. Seasonal add-ins can make your scones special. In fall, add warm spices like cinnamon or nutmeg. These spices bring comfort to every bite. You can also use dried fruits or nuts. Walnuts or pecans add great texture and flavor. Feel free to experiment and make the recipe your own. For the full recipe, check out the Lemon Blueberry Dream Scones. To keep your Lemon Blueberry Scones fresh, store them in an airtight container. This method locks in moisture and keeps the scones soft. You can use a plastic container or a resealable bag. Always let the scones cool completely before sealing them. If you stack them, place parchment paper between layers to avoid sticking. You can freeze both unbaked and baked scones. For unbaked scones, place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. To bake later, no need to thaw; just add a few extra minutes to the baking time. For baked scones, let them cool, wrap them tightly in plastic, and store in a freezer bag. Thaw them at room temperature or in the microwave. Reheat in the oven for a few minutes to regain that fresh-baked taste. Lemon Blueberry Scones stay fresh for about 2 to 3 days at room temperature. If stored properly, they can last up to a month in the freezer. Signs that your scones are no longer good include a dry texture, off smell, or mold. Always check before enjoying! To help your scones rise, use cold butter. Cold butter creates steam as it melts, which lifts the dough. Also, make sure your baking powder is fresh. If it’s old, your scones may not rise well. Yes, you can use other berries. Raspberries, blackberries, or strawberries work well. Just remember to adjust the size if needed. You want the berries to mix in easily without crushing them. If you need a substitute for heavy cream, try whole milk or half-and-half. You can also mix milk with butter. Use three tablespoons of butter with one cup of milk for a similar richness. Check the scones at around 15 minutes. They should be golden brown on top. Insert a toothpick into the center; it should come out clean. If not, bake for a few more minutes. Yes, you can prep the dough ahead. Shape the scones and freeze them before baking. When ready, bake them straight from the freezer. Just add a few extra minutes to the bake time. Serve the scones warm for the best flavor. Dust them with powdered sugar or drizzle with a glaze made from lemon juice and sugar. Pair with butter or clotted cream for a tasty treat. For the full recipe, check out the details mentioned above. You’ve learned all about making Lemon Blueberry Scones. We covered ingredients, steps, and tips. Remember to use cold butter for a lighter texture and avoid overmixing. You can vary the flavors or modify for diets too. Store leftovers properly to keep them fresh. With these instructions, you can bake like a pro. Enjoy sharing your scones with family and friends. Happy baking!

Lemon Blueberry Scones

Indulge in the delightful taste of Lemon Blueberry Dream Scones with this easy recipe! Perfectly combining fresh blueberries and zesty lemon, these scones are a wonderful treat for any occasion. Discover the simple steps to create these golden-brown pastries that are ideal for breakfast or a cozy afternoon snack. Click through to explore the full recipe and make your kitchen smell heavenly!
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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, cold and cubed

Zest of 1 lemon

1/2 cup fresh blueberries (or frozen, thawed)

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

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, sugar, baking powder, and salt. Whisk together until well mixed.

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

        Stir in the lemon zest and blueberries gently. Be careful not to crush the blueberries.

          In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.

            Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

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

                Cut the dough into 8 wedges (like a pizza) and then place them on the prepared baking sheet.

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

                    Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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

                        - Presentation Tips: Serve the scones warm, dusted with powdered sugar, and drizzle with a simple glaze made from powdered sugar and lemon juice for an extra lemony touch. Consider pairing with clotted cream or butter for a delicious treat!