Blueberry Lemon Scones: A Burst of Zesty Flavor
Are you ready to bake up a batch of irresistible blueberry lemon scones? These delightful treats combine the juicy sweetness of blueberries with the bright tang of lemon, creating a perfect balance of flavors and textures. This recipe is easy to follow, even for beginner bakers, and the results are incredibly rewarding. Get ready to impress your friends and family with these delightful scones!
Ingredients You'll Need:
This recipe yields approximately 8-10 scones. Adjust quantities as needed for larger or smaller batches.
- For the dry ingredients:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the wet ingredients:
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ½ cup buttermilk
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Step-by-Step Baking Instructions:
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Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
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Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure all the dry ingredients are thoroughly combined for even leavening.
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Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Don't overmix; some pea-sized pieces of butter are ideal. This step creates flaky layers in your scones.
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Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, lemon zest, and lemon juice.
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Bring it Together: Gently pour the wet ingredients into the dry ingredients. Fold them together using a spatula or your hands until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will result in tough scones.
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Gently Fold in Blueberries: Gently fold in the blueberries, ensuring they're evenly distributed throughout the dough.
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Shape and Bake: Turn the dough out onto a lightly floured surface. Pat the dough into a roughly 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the dough into 8-10 wedges.
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Bake to Golden Perfection: Place the scones onto the prepared baking sheet. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Enjoy: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite spread, such as clotted cream or lemon curd.
Tips for the Best Blueberry Lemon Scones:
- Cold Ingredients are Key: Using cold butter and buttermilk is crucial for achieving flaky, tender scones.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until the ingredients are combined.
- Fresh Blueberries are Best: While frozen blueberries work in a pinch, fresh blueberries will provide the most vibrant flavor and juicy texture.
- Get Creative with Glaze: Enhance the flavor by brushing the baked scones with a simple lemon glaze or sprinkling them with powdered sugar.
Enjoy Your Delicious Blueberry Lemon Scones!
This recipe is perfect for breakfast, brunch, or an afternoon treat. The combination of tart lemon and sweet blueberries is simply irresistible. Share your baking creations and tag us! Happy baking!
