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To make these scones, you need a few key items. Gather the following: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup unsalted butter, chilled and cubed - 1 cup fresh blueberries (or frozen, if out of season) - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract These ingredients create a light and fluffy scone. The blueberries bring a sweet burst, while lemon zest adds a zingy flavor. You can add a glaze for extra sweetness and shine. For the glaze, you’ll need: - 1 cup powdered sugar - 2 tablespoons lemon juice - 1 teaspoon lemon zest This glaze gives your scones a beautiful finish and enhances the lemon flavor. To bake these scones, you will need some basic tools: - Large mixing bowl - Whisk - Pastry cutter or your hands for mixing butter - Baking sheet - Parchment paper - Wire rack These tools help you mix, shape, and bake the scones perfectly. With the right ingredients and equipment, you are set for a delightful baking experience! Start by preheating your oven to 425°F (220°C). This high heat helps the scones rise nicely. While the oven warms, line a baking sheet with parchment paper. This makes for easy cleanup and helps prevent sticking. In a large mixing 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. Use a whisk to mix these dry ingredients well. This step is key for even flavor and texture in your scones. Next, add 1/4 cup of chilled, cubed unsalted butter to the flour mix. Use your fingers or a pastry cutter to work the butter into the mix. You want it to look like coarse crumbs. Then, gently fold in 1 cup of fresh blueberries and the zest of 1 lemon. Make sure the blueberries are evenly spread throughout the mixture. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. This mixture adds moisture and richness to your scones. Once combined, pour it into the flour mixture. Stir everything until the dough just comes together. Be careful not to overmix. The dough should feel soft and slightly sticky. Turn the dough onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick. You can cut it into 8 wedges or use a round cutter for a classic look. Place the scones on the lined baking sheet, leaving some space between each one. Now, it's time to bake! Place the baking sheet in your preheated oven. Bake for about 15-18 minutes or until the tops are golden brown. While the scones bake, you can make the optional glaze. Mix 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Once the scones are done, let them cool slightly, then drizzle the glaze on top if you choose to use it. Enjoy your warm, delicious scones! To get the right scone texture, keep your butter chilled. Cold butter helps create those flaky layers we love. When mixing, stop as soon as the dough comes together. Overmixing will lead to tough scones. You want a soft, slightly sticky dough. If it feels too dry, add a splash of cream. Remember, the dough should feel light and airy. Fresh blueberries are best for flavor and texture. Look for plump, firm berries that are deep blue. Avoid any that are mushy or have green spots. If fresh berries are out of season, frozen blueberries work well. Just toss them in flour before adding to the dough. This helps prevent them from sinking. To keep your scones fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They will stay good for about two days at room temperature. For longer storage, freeze them. Wrap each scone in plastic wrap, then put them in a freezer bag. When ready to eat, reheat in the oven for a few minutes. This keeps them warm and fresh. {{image_2}} You can mix in white chocolate chips for a sweet twist. The creamy texture pairs well with tart blueberries. Use about 1/2 cup of chips. Fold them in gently with the blueberries. This adds a rich flavor that brightens the scone. For a healthier option, you can use whole wheat flour. Swap out all-purpose flour with an equal amount of whole wheat flour. These scones will taste nuttier and denser. They still pair well with lemon and blueberries. Add a bit more liquid if needed to keep the dough moist. Feel free to get creative! You can add other fruits like raspberries or strawberries. You can also mix in some nuts for crunch. Try spices like cinnamon or nutmeg for warmth. Each change gives the scone a unique flavor. Just remember to keep the balance of wet and dry ingredients. To keep your scones fresh, store them in an airtight container. This helps retain moisture. Place them at room temperature for up to two days. Avoid the fridge, as it can dry them out. If you want to keep them longer, freeze them. This preserves flavor and texture. If you want to freeze scones, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months. When ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 10 minutes. This warms them up and restores some crispness. Bakery-style blueberry lemon scones stay fresh for two days at room temperature. If stored properly in the freezer, they last for about three months. However, the best taste is within the first week. Enjoy them while they are at their best! You can tell your scones are done when they turn golden brown on top. The edges should look firm and not soft. If you insert a toothpick into the center, it should come out clean. Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer. They might make the dough a bit wet, so handle the dough gently. To reheat scones, wrap them in foil and place them in a 350°F oven. Heat for about 10 minutes. This keeps them soft and warm. You can also use a microwave for about 15-20 seconds. You can prepare the dough and keep it in the fridge for up to 24 hours. Wrap it in plastic wrap, then cut and bake when you're ready. This saves time and still gives you fresh scones. These scones pair great with clotted cream or butter. You can also serve them with jam or extra blueberries on the side. A cup of tea or coffee makes it even better! This blog post covered how to make the best blueberry lemon scones. You learned about essential ingredients, equipment, and step-by-step instructions. We shared tips for perfect texture, choosing blueberries, and storing leftovers. You also found fun variations to try, from white chocolate to whole wheat. In conclusion, follow these tips for light and tasty scones. Enjoy baking and sharing these treats with others. Happy baking!

Bakery-Style Blueberry Lemon Scones

Indulge in the delightful flavor of bakery-style blueberry lemon scones! This easy recipe features fresh blueberries and zesty lemon, creating the perfect treat for breakfast or brunch. With just a few simple ingredients and easy steps, you can whip up these delicious scones in no time. Click through to learn how to make these mouthwatering scones and impress your family and friends with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, chilled and cubed

1 cup fresh blueberries (or frozen, if out of season)

Zest of 1 lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

Optional: Glaze (1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest)

Instructions
 

Preheat your oven to 425°F (220°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 chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

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

          In another bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the flour and blueberry mixture.

            Stir until the dough just comes together, being careful not to overmix. The dough should be soft and slightly sticky.

              Turn the dough onto a lightly floured surface and gently knead it a few times until it holds together.

                Pat the dough into a circle about 1-inch thick. Cut the dough into 8 wedges or use a round biscuit cutter for a more traditional shape.

                  Place the scones on the prepared baking sheet, leaving space between each one.

                    Bake in the preheated oven for about 15-18 minutes, or until the tops are golden brown.

                      While the scones are baking, prepare the optional glaze by mixing the powdered sugar, lemon juice, and lemon zest in a bowl until smooth.

                        Once baked, remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring to a wire rack.

                          Drizzle the glaze over the scones while they are still warm, if using.

                            Prep Time, Total Time, Servings: 15 min | 30 min | Serves 8

                              - Presentation Tips: Arrange scones on a tiered cake stand or platter dusted with powdered sugar for an elegant touch. Serve with extra blueberries and lemon slices on the side for decoration.