Lemon Blueberry Scones are the kind of treat that make your taste buds dance like nobody’s watching. Imagine biting into a warm, flaky scone bursting with juicy blueberries and zesty lemon—it’s a match made in heaven! The aroma wafting through your kitchen will have you dreaming of sunny mornings and cozy brunches with friends.
I remember the first time I made these delightful Lemon Blueberry Scones; it was one of those rare moments when everything went right in my kitchen. Friends gathered around the table, eagerly awaiting their first bite. Trust me; the joy on their faces was priceless. These scones are perfect for lazy Sunday mornings or whenever you need a pick-me-up!
Why You'll Love This Recipe
- This recipe is incredibly easy to prepare, making it perfect for busy mornings
- The vibrant flavors of lemon and blueberries complement each other beautifully
- Visually appealing with their golden tops and speckled blueberries, they are a showstopper
- Enjoy them as a snack or pair them with tea for a delightful afternoon treat
The first time I brought these to a gathering, my friends were raving about them all day.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Essential for creating that light yet flaky texture; don’t forget to sift it for best results.
- Granulated Sugar: Sweetens the batter perfectly; adjust based on your sweetness preference.
- Baking Powder: This helps the scones rise and become fluffy; ensure it’s fresh for optimal results.
- Salt: Just a pinch enhances all the flavors; it’s amazing how much difference salt can make!
- Butter: Use cold unsalted butter; it creates those lovely flaky layers we all adore.
- Fresh Blueberries: Opt for plump, juicy blueberries; they’ll burst in your mouth with every bite.
- Lemon Zest: Adds a refreshing zing; make sure to zest before juicing the lemon!
- Lemon Juice: Freshly squeezed juice gives these scones their signature flavor; bottled juice just won’t cut it here.
- Heavy Cream: This adds richness to the dough; you can substitute milk in a pinch but expect different results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so those little beauties don’t stick during baking.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined. This step is important because even distribution of dry ingredients ensures consistent flavor.
Create Flaky Mixture: Cut cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Keep some small pea-sized pieces of butter intact—they’ll create those beloved flaky layers when baked.
Add Wet Ingredients: Mix in fresh blueberries, lemon zest, and lemon juice gently until just combined—be careful not to overmix! This keeps your scones tender and soft.
Add Cream: Gradually pour heavy cream into the mixture while stirring gently until everything comes together as a dough. Aim for that beautiful sticky consistency—like magic happening right before your eyes!
Shape and Bake: Turn out dough onto a floured surface and form it into an 8-inch circle about 1 inch thick. Cut into wedges or circles and transfer them onto your lined baking sheet. Bake for 18-20 minutes until golden brown on top—oh that heavenly aroma!
Once they’re out of the oven, let them cool slightly before devouring them warm!
Enjoy these Lemon Blueberry Scones fresh from the oven or store them in an airtight container at room temperature for up to three days—if they last that long!
These delightful treats are sure to brighten any day and fill your home with warmth and joy!
You Must Know
- Lemon blueberry scones are a delightful treat perfect for breakfast or brunch
- The zesty lemon and sweet blueberries create a symphony of flavor that can brighten anyone’s day
- With the right techniques, these scones will be light, fluffy, and utterly irresistible
Perfecting the Cooking Process
To achieve the fluffiest lemon blueberry scones, start by mixing dry ingredients first. Then gently fold in wet ingredients without over-mixing to keep the texture light.
Add Your Touch
Feel free to experiment with different berries or add a hint of almond extract for extra flavor. A sprinkle of coarse sugar on top adds a delightful crunch too.
Storing & Reheating
Store your lemon blueberry scones in an airtight container at room temperature for up to three days. Reheat them briefly in the oven to regain that fresh-baked taste.
Chef's Helpful Tips
- For perfect lemon blueberry scones, use cold butter cut into small pieces for flakiness
- Make sure your blueberries are fresh or frozen without added sugar
- Avoid overworking the dough; less is more when it comes to mixing!
Creating this recipe brought back memories of my grandma’s kitchen, where the aroma of baking wafted through the air as we prepared for family gatherings filled with laughter and love.
FAQ
What can I substitute for milk in lemon blueberry scones?
You can use almond milk or oat milk as excellent dairy-free alternatives.
Can I freeze lemon blueberry scones?
Yes, you can freeze them before baking for up to three months.
How do I know when my scones are done baking?
They should be golden brown on top and spring back slightly when touched.
Lemon Blueberry Scones
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
Description
Lemon Blueberry Scones offer a delightful balance of zesty lemon and juicy blueberries, making them an irresistible treat for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in blueberries, lemon zest, and lemon juice until just combined.
- Gradually add heavy cream, stirring until a sticky dough forms.
- Turn out onto a floured surface, shape into an 8-inch circle about 1 inch thick, and cut into wedges.
- Transfer to the baking sheet and bake for 18-20 minutes or until golden brown.
Notes
- For added flavor, consider mixing in other berries like raspberries or blackberries.
- Top with a sprinkle of coarse sugar before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (60g)
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg