Lemon Blueberry Scones

Scones have carved out a beloved niche in the world of baked goods, often associated with cozy tea times and leisurely brunches. Their delightful texture, which balances between crumbly and tender, makes them a favorite not only in British culture but also across the globe. Among the myriad flavors available, the combination of zesty lemon and juicy blueberries stands out, offering a refreshing twist that excites the palate. This recipe for Zesty Lemon Blueberry Scones is designed to celebrate the joy of using fresh ingredients, resulting in a treat that is both uplifting and satisfying.

Discover the perfect balance of flavors with our Zesty Lemon Blueberry Scones recipe! These delightful baked treats combine the tangy brightness of lemon with the sweetness of fresh blueberries, creating a mouthwatering experience that’s perfect for brunch or afternoon tea. Enjoy the satisfying texture and aroma while baking your own scones at home, using quality ingredients for the best results. Impress family and friends with this easy-to-follow recipe that promises to elevate any gathering!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 large lemon (about 1 tablespoon)

1/2 cup unsalted butter, chilled and diced into small cubes

1/2 cup buttermilk (or substitute with regular milk mixed with 1/2 tablespoon vinegar)

1 large egg

1 teaspoon pure vanilla extract

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

1 egg wash (1 egg mixed with 1 tablespoon water, beaten)

Additional granulated sugar for sprinkling (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.

Mix Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. This mixture should be well combined to ensure even flavor distribution.

Incorporate the Butter: Add the chilled diced butter to the dry mixture. Using a pastry cutter or your fingertips, cut or rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps remaining. This creates flakiness in the scones.

Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, large egg, and vanilla extract until the mixture is smooth and uniform.

Bring Mixtures Together: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine.

Fold in Blueberries: Carefully fold the fresh blueberries into the dough, ensuring they are evenly distributed without breaking them.

Shape the Dough: On a lightly floured surface, gently transfer the dough. Pat it into a round disc approximately 1-inch thick. Using a sharp knife or a pizza cutter, slice the disc into eight equal wedges.

Prepare for Baking: Place the scones on your prepared baking sheet, spacing them a few inches apart to allow for rising. Brush the tops of each scone with the egg wash, and if desired, sprinkle a little additional sugar over the tops for an extra sweet crunch.

Bake: Place the baking sheet in the preheated oven and bake the scones for 15-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Once baked, remove the scones from the oven and allow them to cool on a wire rack for about 10 minutes. These scones can be enjoyed warm or at room temperature.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 8 scones

- Presentation Tips: Serve these delightful scones on a tiered cake stand or a rustic wooden platter, garnished with a few fresh blueberries and a sprinkle of additional lemon zest for an appealing presentation. Pair with a cup of tea for a delightful afternoon treat!