Lemon Blueberry Scones

$- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 1/2 cup fresh blueberries (plus extra for garnish) - Zest of 1 lemon - 1/4 cup heavy cream - 1/4 cup Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1 egg To make these lemon blueberry scones, we start with simple, fresh ingredients. The flour provides the base, while sugar adds sweetness. Baking powder helps the scones rise, making them light. A pinch of salt balances the flavors. Cold butter is key. It creates a flaky texture. The blueberries burst with flavor, making each bite special. Lemon zest adds a bright, fresh taste. Heavy cream and Greek yogurt keep the scones moist. Lemon juice enhances the lemony flavor, and vanilla brings warmth. The egg binds everything together. - Mixing bowls - Pastry cutter (or fingertips) - Baking sheet - Parchment paper - Wire rack You will need a few tools for this recipe. A mixing bowl helps combine all the ingredients. A pastry cutter or your hands will mix the butter into the flour. A baking sheet is essential for baking scones. Lining it with parchment paper stops sticking. Finally, a wire rack cools the scones after baking. For the complete recipe, check the section labeled "Full Recipe" to dive into this delightful treat. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large mixing bowl, whisk together: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt I always start with the dry mix. This step ensures everything blends well. Proper mixing helps the scones rise perfectly. - Add cold cubed butter to the dry ingredients. - Fold in 1/2 cup of fresh blueberries and zest of 1 lemon. Cutting the cold butter into the flour makes the scones flaky. The blueberries and lemon zest add bright flavors. Gently fold them in to keep the berries whole. - In a separate bowl, whisk together: - 1/4 cup heavy cream - 1/4 cup Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1 egg This mixture gives the scones moisture. The yogurt adds richness and helps keep them tender. - Pour the wet mixture into the dry ingredients. - Stir gently until just combined. Be careful not to overmix. This keeps the scones light and airy. - Turn the dough onto a floured surface. - Knead it gently and pat it into a disc about 1 inch thick. - Cut into 8 wedges and place them on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown. The warm scones come out soft, with a nice crunch on the outside. For more detail, you can check the Full Recipe for Lemon Blueberry Bliss Scones. To make the best lemon blueberry scones, avoid over-mixing the dough. When you mix too much, the scones can become tough. Gently stir until the ingredients just come together. This keeps them light and fluffy. For a stronger lemon flavor, add more lemon zest. You can also add a little more lemon juice to the wet mix. If you want extra sweetness, increase the sugar slightly. This will balance the tartness of the blueberries. You can even add a pinch of salt to enhance all the flavors. For serving your scones, place them on a nice plate. Add fresh blueberries and a sprig of mint for color. You can also drizzle a lemon glaze made from powdered sugar and lemon juice on top. This gives a lovely shine and extra taste. For the full recipe, check out Lemon Blueberry Bliss Scones. {{image_2}} You can change the fruit in these scones. Try raspberries, strawberries, or blackberries. Each fruit adds a new taste. You can also add nuts like walnuts or pecans for crunch. For a fun twist, mix in some chocolate chips. This adds a sweet richness. Don't be afraid to experiment! Just keep the main ingredients the same. To make gluten-free scones, swap the all-purpose flour with a gluten-free blend. Look for blends that have xanthan gum. This helps give the scones structure. You might also need to adjust the liquid a bit. Add a tablespoon of extra yogurt or cream if the dough feels dry. If you want vegan scones, use plant-based butter instead of dairy butter. Replace the egg with a flax egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For the cream, use coconut cream or almond milk. These swaps keep the scones tasty and light. You can still enjoy Lemon Blueberry Bliss Scones with these changes! After baking, I recommend storing your Lemon Blueberry Scones at room temperature. Place them in an airtight container. This keeps them soft and fresh. If you prefer, you can store them in the fridge. However, this may make them a bit dry. I find room temperature is best for keeping that delightful taste. For long-term storage, freezing is the way to go. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn and keeps the scones fresh. They can stay in the freezer for up to three months. When ready to eat, just thaw them in the fridge overnight. To enjoy your scones warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the scones on a baking tray and cover them with foil. Heat for about 10 minutes. This method keeps them soft and tasty. You can also use a microwave, but this may make them chewy. If you prefer, sprinkle a little lemon juice on top before reheating for extra zing. Yes, you can use frozen blueberries. They work well in scones. Just remember a few tips: - Do not thaw the blueberries before adding them to your dough. - Frozen berries may color the dough blue. This is normal. - Use a bit more flour to balance moisture from the frozen fruit. These scones stay fresh for about 2 to 3 days at room temperature. - Store them in an airtight container to keep them soft. - You can also refrigerate them for up to a week. - If you freeze them, they can last up to 3 months. Lemon blueberry scones pair well with many drinks and spreads. Here are some ideas: - Freshly brewed tea or coffee enhances the flavors. - Serve with lemon curd for an extra citrus kick. - Cream cheese or whipped cream adds a smooth texture. You can prepare the dough in advance and chill it. - Form the scones and wrap them tightly in plastic wrap. - Refrigerate for up to 24 hours before baking. - You can also freeze them before baking. Just add a few extra minutes to the baking time. Enjoy these scones warm for the best taste. - Drizzle with a simple lemon glaze for added sweetness. - Garnish with fresh blueberries for a pop of color. - Pair with a dollop of cream or yogurt for a rich treat. For complete details, check out the [Lemon Blueberry Bliss Scones](#). This article shared a simple recipe for Lemon Blueberry Scones. You learned essential tips for baking and storage. Feel free to customize flavors or make vegan versions. Don’t skip the presentation tips; they’ll impress your guests. Enjoy your fresh scones warm or store them for later. Baking these treats brings joy and delicious taste. Dive in and make your kitchen a cozy place! Your scone adventure starts now!$

Indulge in the delightful goodness of Lemon Blueberry Bliss Scones! These easy-to-follow recipes will guide you in creating soft, buttery scones packed with fresh blueberries and zesty lemon flavor. Perfect for breakfast or a sweet treat, they’re a delightful way to start your day. Click through to explore the recipe and enjoy a burst of flavor in every bite! Don't miss out on impressing your family and friends with these delicious scones!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1/2 cup fresh blueberries (plus extra for garnish)

Zest of 1 lemon

1/4 cup heavy cream

1/4 cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 egg

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, sugar, baking powder, and salt until well combined.

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

Gently fold in the blueberries and lemon zest until evenly distributed.

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

Pour the wet ingredients into the dry mixture and stir gently until just combined (do not over mix).

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then pat it into a 1-inch thick disc.

Cut the disc into 8 wedges and place them on the prepared baking sheet. If desired, sprinkle a little extra sugar on top for added sweetness and crunch.

Bake for 15-18 minutes or until golden brown and cooked through.

Allow the scones to cool on a wire rack for 10 minutes before serving.

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

- Presentation Tips: Serve the scones warm on a decorative plate, garnished with a few fresh blueberries and a sprig of mint for a pop of color. Consider drizzling a simple lemon glaze (made from powdered sugar and lemon juice) over the top for an extra burst of flavor.