Lemon Blueberry Scones
Imagine waking up to the sweet and tangy aroma of freshly baked Lemon Blueberry Scones wafting from your kitchen. The combination of lemon zest and blueberries in these scones is truly delightful, making them a perfect treat for any time of day. In this recipe, we’ll explore the magic of Lemon Blueberry Scones and how to make them in the comfort of your own home.
The Lemon Blueberry Scones recipe is a game-changer for anyone who loves a good balance of flavors and textures. With the tangy lemon zest and sweet blueberries, these scones are sure to become a favorite. So, let’s dive in and explore why this recipe works so well.
Why You’ll Love This Recipe
The perfect balance of tangy lemon zest and sweet blueberries makes these scones a delight to eat. The texture is also spot on, with a crumbly outside and a soft, fluffy inside. Whether you’re a fan of lemon, blueberries, or just scones in general, this recipe is sure to please.
The flavor profile of these scones is also worth mentioning. The lemon zest adds a nice brightness and depth to the scones, while the blueberries provide natural sweetness and a burst of flavor. It’s a match made in heaven!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
Ingredient Notes & Substitutions
If you don’t have heavy cream, you can substitute it with a mixture of milk and butter or even Greek yogurt. For the blueberries, you can use fresh or frozen, depending on what’s available. Just be sure to thaw the frozen blueberries first and pat them dry with a paper towel to remove excess moisture.
When it comes to the lemon zest, be sure to use a fine grater to get the best flavor. You can also use a lemon zester or a microplane to get the job done. For the blueberries, try to use high-quality berries that are fresh and plump. This will make a big difference in the flavor and texture of the scones.
Equipment Needed
To make these delicious Lemon Blueberry Scones, you’ll need a few basic baking tools and equipment. These include:
- A large mixing bowl
- A pastry blender or your fingers
- A whisk
- A baking sheet lined with parchment paper
- A biscuit cutter or a knife
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Mix flour, sugar, and baking powder in a large bowl until well combined.
- Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in lemon zest and blueberries.
- Whisk together heavy cream, egg, and lemon juice in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- Turn the dough out onto a floured surface and knead it a few times until it comes together.
- Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- Cut the dough into wedges or use a biscuit cutter to create scones.
- Place the scones on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each scone.
- Brush the tops of the scones with a little extra heavy cream and sprinkle with sugar.
Visual Guide & Tips
As you mix the dough, it should come together in a shaggy mass. Don’t overmix! When you turn the dough out onto a floured surface, it should still be a bit crumbly. That’s okay! Just knead it a few times until it comes together. When you pat the dough into a circle, make sure it’s about 1 inch (2.5 cm) thick. This will help the scones bake evenly.
Pro Tips & Tricks
To achieve the perfect scone texture, make sure to not overmix the dough. This will help the scones stay tender and flaky. Also, be sure to use cold ingredients, especially the butter and cream. This will help the scones bake up with a nice, flaky texture.
Another tip is to not twist the biscuit cutter when cutting out the scones. This can cause the scones to become misshapen and affect their texture. Instead, simply press the cutter down and lift it straight up. This will help the scones bake up with a nice, even shape.
Serving Suggestions/Storage/Variations
These Lemon Blueberry Scones are perfect for serving at breakfast or brunch. You can also store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. To freeze, simply place the scones on a baking sheet lined with parchment paper and put them in the freezer until frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer.
For variations, you can try adding different flavors like orange zest or dried cranberries to the dough. You can also try using different types of milk or cream, like almond milk or coconut cream, to change up the flavor and texture.
Nutritional Information (Approximate)
Per serving (1 scone):
- Calories: 2200 kcal
- Protein: 36g
- Carbs: 295g
- Fat: 90g
- Sugar: 75g
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just be sure to thaw them first and pat them dry with a paper towel to remove excess moisture.
Q: Can I substitute the heavy cream with milk or yogurt?
A: Yes, you can substitute the heavy cream with milk or yogurt. Just be sure to adjust the amount of liquid accordingly to achieve the right consistency.
Q: How do I store the scones to keep them fresh?
A: You can store the scones in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
Q: Can I make the scones ahead of time and bake them later?
A: Yes, you can make the scones ahead of time and bake them later. Just be sure to refrigerate or freeze the dough until you’re ready to bake.
Q: Can I use a different type of flour, like whole wheat or almond flour?
A: Yes, you can use a different type of flour, but be sure to adjust the ratio of flours and the amount of liquid accordingly to achieve the right consistency.
Q: How do I know when the scones are done baking?
A: The scones are done baking when they’re golden brown and firm to the touch. You can also check for doneness by inserting a toothpick into the center of a scone. If it comes out clean, the scones are done.
Conclusion
And there you have it, folks! A delicious recipe for Lemon Blueberry Scones that’s sure to become a favorite. With the perfect balance of tangy lemon zest and sweet blueberries, these scones are a treat for the taste buds. So go ahead, give this recipe a try, and enjoy the delightful combination of flavors and textures.
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with this recipe.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Mix flour, sugar, and baking powder in a large bowl until well combined.
- Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in lemon zest and blueberries.
- Whisk together heavy cream, egg, and lemon juice in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- Turn the dough out onto a floured surface and knead it a few times until it comes together.
- Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
- Cut the dough into wedges or use a biscuit cutter to create scones.
- Place the scones on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each scone.
- Brush the tops of the scones with a little extra heavy cream