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To make the best Lemon Blueberry Scones, gather these key items: - 2 cups all-purpose flour: This forms the base of the scones. - 1/2 cup granulated sugar: This adds sweetness and helps with browning. - 1 tablespoon baking powder: This gives the scones their lift. - 1/2 teaspoon salt: Salt enhances the flavor of the scones. - 1/2 cup unsalted butter, cold and cubed: Cold butter creates a flaky texture. - 1 cup fresh blueberries (or frozen, if not in season): Blueberries add natural sweetness and color. - Zest of 1 lemon: Lemon zest brings brightness and a fresh flavor. - 1/2 cup heavy cream: This adds richness and moisture. - 1 large egg: The egg binds the dough together. - 1 teaspoon vanilla extract: This adds depth to the flavor. - 1 tablespoon lemon juice: Lemon juice enhances the lemon flavor. - Extra cream and sugar for brushing on top: This gives the scones a nice finish. I prefer using fresh blueberries when they are in season. They taste sweeter and have a burst of flavor. If fresh blueberries aren't available, frozen ones work well too. Just make sure to thaw and drain them first. This prevents excess moisture in the dough. If you want to make a lighter version, you can use whole milk or a milk alternative instead of heavy cream. For butter, try using coconut oil or a plant-based butter. These will change the flavor slightly but still lead to tasty scones. 1. Preheating the oven: Set your oven to 400°F (200°C). This temperature helps the scones rise nicely and become golden brown. It’s key for fluffy scones. 2. Mixing the dry and wet ingredients correctly: In a large bowl, sift the flour, sugar, baking powder, and salt. Use a separate bowl for the wet mix. Whisk together the heavy cream, egg, vanilla extract, and lemon juice. Pour this into the dry mix. Stir gently until just combined. Overmixing can lead to tough scones. 3. Important tips for folding in blueberries: Carefully fold in the blueberries after mixing the dough. Use a spatula and move gently. This prevents crushing the berries. You want them whole for bursts of flavor in each bite. 1. How to cut and shape the scones: Turn your dough onto a floured surface. Pat it into a circle about 1 inch thick. Cut into wedges like a pizza or use a biscuit cutter for round shapes. Place them on your lined baking sheet. 2. Recommended baking time and signs of doneness: Bake for 15-20 minutes. The scones should be golden brown on top. Insert a toothpick into the center. It should come out clean when done. 3. Cooling and serving recommendations: Let the scones cool on a wire rack for a few minutes. Serve them warm, dusted with powdered sugar. Pair with lemon curd or clotted cream for an extra treat. Enjoy every fluffy bite! To make the best lemon blueberry scones, focus on the dough. The right dough should feel slightly sticky. It should not be too dry or too wet. This balance ensures fluffiness. When mixing, avoid overworking the dough. Overmixing can lead to tough scones. Gently fold in the blueberries to keep them whole. This helps keep the scones light and airy. Watch for color while baking. The tops should turn golden brown. A toothpick inserted in the center should come out clean. This means your scones are ready. Common mistakes include using warm butter or overmixing the dough. Both can ruin the texture. Cold butter helps create the flaky layers we love in scones. To boost the flavor, consider adding spices. A pinch of cinnamon or nutmeg adds warmth. You can also use extracts like almond or lemon for extra zing. Incorporating nuts can add crunch. Chopped walnuts or pecans work great with blueberries. You can even mix in other fruits, like raspberries or peaches, for a twist. Adjusting sweetness is simple. If you prefer less sugar, cut down the granulated sugar. You can also use honey or maple syrup instead. Just remember to balance the wet ingredients if you change the sweetener. For more tips, check the full recipe for ideas on how to perfect your scones! {{image_2}} You can switch up the flavors in your scones. Try using different fruits like raspberries or peaches. They add sweetness and a nice color. You can also mix in lime or orange zest instead of lemon. This gives a fresh twist to your scones. For a different take, try making savory scones. Add cheese and herbs for a unique snack. If you need a gluten-free version, use alternative flours like almond or oat flour. These options work well and keep your scones tasty. For a vegan choice, replace the butter with coconut oil. Use plant-based milk instead of heavy cream, and flax eggs can replace regular eggs. If you want to cut back on sugar, try using a sugar substitute or simply reduce the amount. This way, you can enjoy the scones in a healthier way. To keep your lemon blueberry scones fresh, store them in an airtight container. This will help prevent them from drying out. At room temperature, the scones stay good for about two days. If you want to keep them longer, place them in the fridge. They can last up to a week this way. For longer storage, freezing is a great option. Wrap each scone in plastic wrap. Then, place them in a freezer bag. They can stay fresh for up to three months in the freezer. When you're ready to enjoy them, thaw them overnight in the fridge. To reheat your scones, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes. This method keeps them fluffy and soft. If you’re in a hurry, you can use the microwave. Heat them for 15 to 20 seconds. However, this may make them a bit chewy. For the best taste and texture, I recommend the oven method. Enjoy your scones warm for the best flavor! Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Wrap it in plastic wrap and chill it in the fridge. Use it within a day for best results. What should I do if my dough is too sticky? If your dough is too sticky, add a little more flour. Sprinkle it in slowly until the dough firms up. Be careful not to overmix. How can I adjust the recipe for different serving sizes? To adjust the serving size, simply divide or multiply the ingredient amounts. Use a scale for accuracy. This way, you can make half a batch or double it as needed. Why are my scones dense or hard? Dense scones usually come from overmixing. Mix just until combined. Also, check the freshness of your baking powder. Old powder won’t rise well. How to fix a too-sweet or too-sour batter? If your batter is too sweet, add a pinch of salt or more flour. For a sour taste, mix in more sugar or add vanilla to balance it out. Alternatives if you run out of a key ingredient If you run out of heavy cream, use milk with a bit of butter mixed in. If you lack lemons, try using orange zest for a different yet tasty flavor. You can find the full recipe for Zesty Lemon Blueberry Bliss Scones 🫐 [here](#). Prep Time: 15 mins | Total Time: 35 mins | Servings: 8 You have learned how to make delicious scones. We explored ingredients, preparation, and baking steps. I shared tips to avoid mistakes and enhance flavor. You can even try various fruit or dietary options. Storing and reheating methods ensure your scones stay fresh. Now you’re ready to bake. Enjoy each bite of your creations. The possibilities are endless, so have fun experimenting!

Lemon Blueberry Scones

Indulge in the delightful flavors of Zesty Lemon Blueberry Bliss Scones! These scrumptious scones are easy to make and bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast or a sweet afternoon treat, they are sure to impress family and friends.
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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 cup fresh blueberries (or frozen, if not in season)

Zest of 1 lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Extra cream and sugar for brushing on top

Instructions
 

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

    In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

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

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

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

            Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough should be slightly sticky.

              Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.

                Cut the dough into wedges (like a pizza) or use a round biscuit cutter to create scones. Place them on the prepared baking sheet.

                  Brush the tops of the scones with additional heavy cream and sprinkle with a little sugar for extra crunch.

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

                      Once done, remove from the oven and let cool on a wire rack for a few minutes before serving.

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

                          - Presentation Tips: Serve the scones warm, dusted with powdered sugar and accompanied by lemon curd or clotted cream on the side. Garnish with a few fresh blueberries and a twist of lemon zest for a lovely touch!