Go Back
For these Blueberry Lemon Scones, we need a few simple ingredients. Gather the following: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup cold unsalted butter, cut into small cubes - 1 cup fresh blueberries (or frozen, thawed and drained) - Zest of 1 medium lemon - 1/2 cup buttermilk, at room temperature - 1 large egg, beaten - 1 teaspoon pure vanilla extract - 1 tablespoon fresh lemon juice These ingredients create a delightful mix of flavors. The blueberries add sweetness, while the lemon zest brightens each bite. The cold butter helps make the scones flaky. If you want a richer taste, try using fresh blueberries. They give the best flavor and texture. Each ingredient brings a special touch to the scones. Enjoy gathering these fresh items! Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with easy cleanup. In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything mixes well. Add the cold, cubed butter to the flour mix. Use your fingers or a pastry cutter to break up the butter. You want it to look like coarse crumbs, with small bits of butter still in it. Gently fold in the blueberries and lemon zest using a spatula. Be careful not to crush the berries. This keeps them whole and juicy. In another bowl, whisk the buttermilk, beaten egg, vanilla extract, and lemon juice until mixed well. This will bring moisture to the scones. Pour the wet mix into the dry ingredients. Stir with a wooden spoon until just combined. Avoid overmixing to keep the scones light. Turn the dough onto a floured surface. Shape it into a circle about 1 inch thick. Cut the dough into 8 wedges, like a pizza. Place them on the baking sheet, leaving space between each piece. Bake for 15-20 minutes. The tops should be golden and a toothpick should come out clean. To get the best texture in your scones, avoid overmixing the dough. When you mix too much, the scones can turn tough. It’s key to mix until just combined. Small lumps are okay! You want some butter pieces to stay intact. They help create that flaky, tender bite we love in scones. Want to boost the flavor? Add more citrus! Consider extra lemon zest or a splash of orange juice. You can also sprinkle in some spices. A pinch of cinnamon or nutmeg adds warmth. These little tweaks can make your scones pop with flavor. Serving is just as fun! Drizzle your scones with a lemon glaze. Mix powdered sugar with lemon juice until smooth. This adds a nice shine and sweetness. Garnish each plate with fresh blueberries and a mint sprig. It makes for a beautiful presentation and a tasty treat! {{image_4}} You can swap blueberries for other fruits. Raspberries, blackberries, or strawberries work well. Each fruit brings a unique flavor. You might enjoy a mix of berries for a burst of taste. Try diced peaches or cherries for a summer twist. Remember to adjust the sugar if your fruit is very sweet. To make gluten-free scones, use a gluten-free flour blend. Almond flour or coconut flour can also work. You may need to add extra binding agents like xanthan gum. Substitute buttermilk with almond milk mixed with vinegar. This will help keep the scones tender and moist. Want something different? Try adding cheese, like sharp cheddar. You can also mix in herbs like chives or rosemary. For a spicy kick, add jalapeños or red pepper flakes. These savory scones are perfect for breakfast or brunch. Serve them warm with butter for a delightful treat. To keep your blueberry lemon scones fresh, store them in an airtight container. Place parchment paper between the scones to avoid sticking. This method keeps them soft and tasty for longer. Store them at room temperature for the best results. Freezing scones is easy! First, let them cool completely. Then, wrap each scone in plastic wrap. After wrapping, place the scones in a freezer bag or container. Make sure to remove as much air as possible. To enjoy, just reheat them in the oven at 350°F (175°C) for about 10-15 minutes. At room temperature, your scones will stay fresh for about 2-3 days. If you want to keep them longer, freezing is the way to go. This way, they can last up to 3 months, keeping that wonderful flavor intact. Enjoy your scones whenever you like! Yes, you can use frozen blueberries. First, thaw them in a bowl. Drain excess liquid to avoid soggy scones. Gently fold the thawed blueberries into the dough. This keeps your scones light and fluffy while adding tasty bursts of blueberry flavor. If you don’t have buttermilk, you can make your own. Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will create a similar tangy flavor. You can also use plain yogurt or sour cream thinned with a bit of milk. To check if the scones are done, look for a golden top. Insert a toothpick into the center. If it comes out clean, they are ready. Keep an eye on them during the last few minutes to avoid overbaking. Yes, you can prepare the dough ahead. Wrap it tightly in plastic wrap and refrigerate. Use it within 24 hours for best results. When ready, just shape and bake. This makes it easy to enjoy fresh scones any morning! You now have a clear guide to make delicious Blueberry Lemon Scones. From gathering ingredients to baking, each step is easy to follow. Remember not to overmix the dough for the best texture. You can change the recipe by trying different fruits or adding spices. Store your scones carefully to keep them fresh. Enjoy your baking adventure and share your scones with others. There's nothing like homemade treats to brighten the day!

Blueberry Lemon Scones

Indulge in the delightful flavor of blueberry lemon scones! This easy recipe combines fresh blueberries and zesty lemon, creating the perfect treat for breakfast or brunch. With a flaky texture and a hint of sweetness, these scones are sure to impress. Follow the simple steps and enjoy warm, fresh scones straight from the oven. Click through to discover the full recipe and elevate your baking skills today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

1 cup fresh blueberries (or frozen, thawed and drained)

Zest of 1 medium lemon

1/2 cup buttermilk, at room temperature

1 large egg, beaten

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

Instructions
 

Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, use a whisk to combine the flour, granulated sugar, baking powder, baking soda, and salt thoroughly. This step ensures an even distribution of the leavening agents and sweetness.

      Add the cubed, cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs, with some pea-sized pieces remaining for a flaky texture.

        Gently fold in the fresh blueberries and lemon zest with a spatula, ensuring that they are evenly distributed throughout the flour mixture without crushing the berries.

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

            Pour the wet ingredients into the bowl containing the dry ingredients. Using a wooden spoon or spatula, stir the mixture until just combined. Be careful not to overmix to keep the scones tender and light.

              Turn the dough onto a lightly floured surface and gently shape it into a circle approximately 1-inch thick. Remember to keep your hands floured to prevent sticking.

                Cut the dough into 8 equal wedges, like a pizza, and carefully transfer each wedge to the prepared baking sheet, spacing them a few inches apart.

                  Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean.

                    Once baked, allow the scones to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely while finishing with the optional glaze.

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

                        - Presentation Tips: Serve the scones warm, drizzled with a homemade lemon glaze made from powdered sugar mixed with lemon juice for a refreshing touch. Garnish each plate with a few fresh blueberries and a sprig of mint for an attractive display. Enjoy every delightful bite!