Let’s chat for a hot second about these simply scrumptious Lemon Blueberry Scones. They are a blend of sweet and tangy flavors, making the perfect companion to your morning cuppa or an afternoon treat. Perfectly crumbly-yet-moist and bursting with the fresh tang of lemon and sweet burst of blueberries – these little guys are a surefire crowd pleaser. Whether you’re hosting a brunch, a baby shower, or just want to indulgent yourself, they’re a great choice.
I mean, who could resist the mouthwateringly soft crumb contrasted deep blue blueberries and bright yellow lemon zest? It’s a match made in pastry heaven! And trust me, you’d absolutely adore it. Now, go put your chef hat on and let’s get cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 scones
- Yield: 8 tantalizing Lemon Blueberry Scones
Alrighty then! Now that you’re all warmed up, let’s move on to what you need for whipping up these tasty scones.
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest & juice of 1 medium lemon
- 1/2 cup butter (cold & cubed)
- 1 cup fresh blueberries
- 1/2 cup milk
- 1 large egg
You’ll also need a baking sheet, a mixing bowl, and a grater for the lemon zest. The lemon brings the zing and acts as the balancer to the sweet blueberries & sugar, y’know, the Ying to the Yang. Oh, and if you’re not a fan of blueberries, raspberries would be a rad substitute!
How To Make Lemon Blueberry Scones
- First things first, preheat your oven to 425��F (220��C), and line that baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt and lemon zest in a big ol’ bowl. Add the cold cubed butter and work it in until the mix resembles coarse crumbs. You don���t want any large chunks of butter left.
- Next up, toss in those blue beauties – the blueberries.
- In a separate bowl, whisk together the egg, milk and lemon juice then slowly add this to the butter-flour-blueberry mix. Stir gently till you get a lumpy dough.
- Plop the dough on that baking sheet and pat it into a 1-inch high round disk. Cut it into 8 wedges and separate them just a bit.
- Pop them into the preheated oven for 18-20 minutes or until golden.
- Once they’re cool enough to handle, dig in and experience the bliss of Lemon Blueberry Scones.
Tips For The Best Results
- Use cold butter! It makes the scones extra flaky.
- Do not over mix the dough. It���s supposed to be lumpy.
- Fresh blueberries work best but if you’re using frozen, do NOT thaw them.
Storage Tips
- Store any leftover scones in an airtight container at room temperature for up to 2 days.
- You can also freeze them for up to 2 months.
Frequently Asked Questions
Q: Can I substitute the blueberries?
A: Absolutely! Raspberries would be a great alternative.
Q: Can I use frozen blueberries?
A: You sure can! Just remember not to thaw them.
Q: Can I make the scones gluten-free?
A: Yes, just replace all-purpose flour with a gluten-free alternative of your choice.
Q: Do I have to use lemon?
A: Nope, you can replace it with orange or leave it out. Just know that it enhances the flavor of the blueberries.
Q: Why does my dough look lumpy?
A: Don���t worry! It���s supposed to be lumpy.
Nutritional Facts of Lemon Blueberry Scones
Each scone: Calories 285; Protein 5g; Carbohydrates 38g; Dietary Fiber 2g; Sugars 15g; Total Fat 13g; Cholesterol 46mg; Sodium 321mg.
In conclusion, Lemon Blueberry Scones are a worth-it indulgence that you deserve. Their sweet-tangy balance is sure to take your taste buds on a ride. They taste great on their own, but for an over-the-top experience, serve with a bit of clotted cream and jam. So, what are you waiting for? Go, bake them up and enjoy each bite of deliciousness!
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