Name: Blueberry Lemon Scones: 8 Irresistible Breakfast Delights
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon finely grated lemon zest; 1/2 cup unsalted butter, cold and cubed; 2/3 cup heavy cream (Plus extra for brushing); 1 large egg; 1 teaspoon pure vanilla extract; 1 cup fresh blueberries (or frozen, unthawed); 1/2 cup powdered sugar (For glaze); 1-2 tablespoons fresh lemon juice (For glaze)

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Blueberry Lemon Scones are delightful and easy-to-make pastries bursting with the refreshing flavors of blueberries and lemon, making them perfect for breakfast or tea time. These scones balance sweetness with a hint of tang, delivering a flavor experience that will leave you craving more. They’re versatile enough to be served warm or at room temperature, whether enjoyed alone or with a dollop of cream.

Why You’ll Love This Blueberry Lemon Scones

There’s a multitude of reasons to adore these blueberry lemon pastries. First, they embody the perfect blend of tart and sweet, making them irresistible. Secondly, they are incredibly easy to whip up, with a straightforward recipe that even beginners can master. Thirdly, they can be made fresh from scratch, which is always a win!

Additionally, these scones are perfect for breakfast or brunch gatherings, and they pair wonderfully with a cup of tea or coffee. You can also experiment with variations, such as gluten-free blueberry lemon scones or vegan blueberry lemon scones recipes. Lastly, their vibrant color and aroma are sure to impress anyone who tries them. With a total time of just 33 minutes, they’re a quick treat!

Ingredients for Blueberry Lemon Scones

Gather these items:

2 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream (Plus extra for brushing)
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh blueberries (or frozen, unthawed)
1/2 cup powdered sugar (For glaze)
1-2 tablespoons fresh lemon juice (For glaze)

How to Make Blueberry Lemon Scones Step-by-Step

Step 1: Gather all your ingredients ensuring the butter is cold.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.
Step 3: Add the cold, cubed unsalted butter to the dry ingredients and work it into the flour until it resembles a coarse, crumb-like consistency.
Step 4: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 5: Pour the wet ingredients into the dry mixture and stir gently until just combined.
Step 6: Fold in the fresh or unthawed frozen blueberries gently to avoid crushing them.
Step 7: Turn the dough onto a lightly floured surface and pat it into a disc about 7 inches in diameter and 1 inch thick.
Step 8: Cut the disc into 8 equal wedges and place them on a prepared baking sheet lined with parchment paper.
Step 9: Brush the tops of each scone with additional heavy cream.
Step 10: Bake in a preheated oven at 400°F (200°C) for 16–18 minutes until golden brown.
Step 11: Allow to cool on a wire rack for 10 minutes.
Step 12: For the optional glaze, mix powdered sugar with 1-2 tablespoons of fresh lemon juice until thick yet pourable.
Step 13: Drizzle over the warm scones.

Pro Tips for the Best Blueberry Lemon Scones

Keep these in mind:

Ensure your butter is very cold to achieve flaky scones.
Use fresh blueberries for the best flavor; if using frozen, do not thaw them.
Be gentle when folding in the blueberries to prevent them from breaking.
For a delicious twist, try adding lemon-infused blueberry scones by incorporating lemon juice into the dough.
These scones can be served warm or cooled, making them perfect for any occasion.

Best Ways to Serve Blueberry Lemon Scones

These scones are best enjoyed fresh from the oven. You can serve them plain, or with a dollop of whipped cream for added richness. Pairing with a cup of tea or coffee enhances the experience, making them a delightful addition to your morning routine. For a little extra flair, drizzle with a glaze made from powdered sugar and lemon juice, creating a stunning visual appeal as well as a sweet-tangy flavor.

How to Store and Reheat Blueberry Lemon Scones

To store your blueberry lemon muffins, simply place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. This is a great meal prep option that allows you to enjoy fresh scones any time!

Frequently Asked Questions About Blueberry Lemon Scones

What’s the secret to perfect Blueberry Lemon Scones?

The secret lies in using cold butter and not overmixing the dough, ensuring a light, fluffy texture. Incorporating fresh blueberries adds a burst of flavor.

Can I make Blueberry Lemon Scones ahead of time?

Absolutely! You can prepare the dough and freeze it before baking. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.

How do I avoid common mistakes with Blueberry Lemon Scones?

Be careful not to overwork the dough, which can lead to tough scones. Also, ensure your baking powder is fresh for the best rise.

Variations of Blueberry Lemon Scones You Can Try

For those looking to customize, consider making citrus blueberry scones by adding orange zest. Another option is to create lemon blueberry baked goods by incorporating lemon curd into the batter. If you need a healthier alternative, try using whole wheat flour or almond flour for a healthy blueberry lemon scone alternative. There are endless possibilities for delicious blueberry lemon scone ideas!

For more delicious breakfast ideas, check out last recipes or try making cranberry orange pancakes. You can also explore sweet potato biscuits for a delightful twist!

Blueberry Lemon Scones: 8 Irresistible Breakfast Delights

Author: basmer
Total Time: 33 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

Delightful and easy-to-make scones bursting with the refreshing flavors of blueberries and lemon, perfect for breakfast or tea time.

Instructions

Gather all your ingredients ensuring the butter is cold.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.
Add the cold, cubed unsalted butter to the dry ingredients and work it into the flour until it resembles a coarse, crumb-like consistency.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Fold in the fresh or unthawed frozen blueberries gently to avoid crushing them.
Turn the dough onto a lightly floured surface and pat it into a disc about 7 inches in diameter and 1 inch thick.
Cut the disc into 8 equal wedges and place them on a prepared baking sheet lined with parchment paper.
Brush the tops of each scone with additional heavy cream.
Bake in a preheated oven at 400°F (200°C) for 16–18 minutes until golden brown.
Allow to cool on a wire rack for 10 minutes.
For the optional glaze, mix powdered sugar with 1-2 tablespoons of fresh lemon juice until thick yet pourable.
Drizzle over the warm scones.