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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1 cup fresh blueberries (or frozen) - Zest of 1 lemon The main ingredients create a perfect base for blueberry lemon scones. All-purpose flour gives structure. Sugar adds sweetness. Baking powder helps them rise, while salt balances flavor. Cold butter ensures a flaky texture. Blueberries burst with flavor, and lemon zest gives a fresh kick. - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons lemon juice The wet ingredients blend well with the dry ones. Buttermilk keeps the scones moist. An egg helps bind everything together. Vanilla extract adds depth, while lemon juice enhances the lemon flavor. These elements make the scones rich and flavorful. - Coarse sugar for sprinkling The coarse sugar adds a crunchy top. It gives the scones a nice finish and extra sweetness. Sprinkling this on top before baking makes them look even better. This simple touch goes a long way in presentation and taste. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This is important for even baking. While the oven heats, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together well. This step is key for mixing flavors and textures. Next, add 1/2 cup of cold, cubed unsalted butter to your flour mix. Using a pastry cutter or your fingers, work the butter into the flour until it looks like coarse crumbs. Then, gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. Make sure they are spread evenly for great flavor in each bite. In a separate bowl, whisk together 1/2 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice. Mix these well until everything is blended. This mixture will bring moisture to your dough. Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix. The dough should feel slightly sticky but not too wet. Turn the dough out onto a floured surface. Shape it into a 1-inch thick circle. Cut the dough into 8 wedges or use a round cutter for individual scones. Place the scones on your prepared baking sheet. Brush the tops with a bit of buttermilk. Sprinkle with coarse sugar for a sweet touch. Bake for 15-20 minutes. They should be golden brown. A toothpick should come out clean when inserted. Enjoy them warm! To get fluffy scones, keep a few things in mind. First, use cold ingredients. Cold butter helps to create a light texture. Next, avoid over-mixing the dough. Mix just until the wet and dry ingredients combine. Over-mixing can lead to tough scones. You want a sticky dough, not a firm one. Balancing the ingredients is key. Use a full cup of blueberries for sweetness and juiciness. The lemon zest adds fresh flavor. Make sure to fold it in gently with the blueberries. This way, you get bursts of flavor in each bite. Don't skip the lemon juice; it brings out the blueberry taste. Presentation is important for any dish. Dust the warm scones with powdered sugar before serving. This adds a nice touch. Serve them with lemon curd or clotted cream for added enjoyment. It makes for a delightful treat! Arrange the scones on a pretty plate to impress your guests. Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold to achieve a flaky texture in your scones. Don't Overmix: Mix the dough just until combined to keep the scones tender and light. Experiment with Add-ins: Feel free to substitute blueberries with other fruits like raspberries or add nuts for extra crunch. Brush with Buttermilk: Brushing the tops with buttermilk before baking gives the scones a beautiful golden color and a slight crisp. {{image_2}} To make gluten-free blueberry lemon scones, you can use different flours. Here are some great options: - Almond flour - Coconut flour - Gluten-free all-purpose flour These substitutes work well. Just remember to add a binding agent like xanthan gum or flaxseed meal. This helps the scones hold together and gives them a nice texture. For vegan blueberry lemon scones, you need to swap out dairy and eggs. Here are some plant-based replacements: - Use almond milk or oat milk instead of buttermilk. - Replace the egg with a flax egg. To make this, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. These changes keep the scones moist and flavorful. You can add more zing to your scones with herbs or spices. Here are some ideas: - Add fresh thyme for a herbal touch. - Try ginger for a sweet and spicy kick. These ingredients can enhance the taste and make your scones even more special. Feel free to experiment and find your perfect flavor! To keep your blueberry lemon scones fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They stay good for up to three days at room temperature. If you want them to last longer, put them in the fridge. They will stay fresh for about a week. Freezing is a great way to save scones for later. You can freeze them before or after baking. If you freeze unbaked scones, place them on a baking sheet first. Put the sheet in the freezer until they are solid. Then, transfer the scones to a freezer bag. They last up to three months this way. For baked scones, let them cool completely. Wrap them in plastic wrap and then in foil before freezing. They will also last about three months when frozen. To enjoy your scones warm, you can reheat them in several ways. For best results, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat for about 10 minutes. If you want a quicker method, use a microwave. Heat them for about 15-20 seconds. However, this method may make them a bit soft, so keep that in mind. Enjoy your scones fresh and warm! Yes, you can use frozen blueberries. They work well in scones. Frozen berries may release more juice than fresh ones. This can change the color of the dough. If you use frozen blueberries, do not thaw them. Add them directly to the dough for the best results. Look for golden brown tops. A toothpick inserted into a scone should come out clean. The edges will also feel firm to the touch. If they are still wet inside, bake for a few more minutes. Keep an eye on them to avoid over-baking. I love serving these scones with lemon curd. Clotted cream also pairs well. A cup of tea is a delightful choice too. For a fun twist, try some fresh fruit on the side. Enjoying them warm makes the experience even better. In this blog post, we explored the delightful world of blueberry lemon scones. We covered the essential ingredients, step-by-step baking instructions, and tips for perfecting your scones. You can enjoy delicious variations, including gluten-free and vegan options. Remember, the key to great scones lies in not over-mixing and balancing flavors. Store them properly to keep them fresh for longer. Now, you have all the tools to create your own tasty treats! Enjoy baking and sharing these scones with friends and family.

Blueberry Lemon Delight Scones

Delicious scones bursting with fresh blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup cold unsalted butter, cubed
  • 1 cup fresh blueberries
  • 1 lemon zest
  • 0.5 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • for sprinkling coarse sugar

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 the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
  • Gently fold in the fresh blueberries and lemon zest, ensuring they are evenly distributed throughout the dough.
  • In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice until combined.
  • Pour the buttermilk mixture into the flour mixture and stir until just combined. Be careful not to over-mix; the dough should be slightly sticky.
  • Turn the dough out onto a floured surface and shape it into a 1-inch thick circle. Cut the dough into 8 wedges or use a round cutter for individual scones.
  • Place the scones on the prepared baking sheet. Brush the tops with a little buttermilk and sprinkle with coarse sugar for added sweetness and crunch.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
  • Remove from the oven and allow to cool slightly on a rack before serving.

Notes

Serve warm, dusted with powdered sugar, and with lemon curd or clotted cream.
Keyword baking, blueberry, lemon, scones