The Ultimate Blueberry Lemon Scone Recipe: A Burst of Sunshine in Every Bite

Are you ready to bake up a batch of unbelievably delicious blueberry lemon scones? This recipe delivers tender, crumbly scones bursting with juicy blueberries and a bright, zesty lemon flavor. Perfect for breakfast, brunch, or an afternoon treat, these scones are guaranteed to be a crowd-pleaser. Let's get started!

Ingredients You'll Need:

This recipe makes approximately 12 scones.

For the Dry Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Wet Ingredients:

• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• ½ cup buttermilk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh blueberries

Step-by-Step Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Thoroughly combining the dry ingredients ensures even leavening.

3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overmixing at this stage; you want pea-sized butter pieces remaining. Cold butter is key for a flaky texture!

4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, lemon zest, and lemon juice.

5. Gentle Incorporation: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don't overmix! A few lumps are okay. Overmixing will result in tough scones.

6. Fold in Blueberries: Gently fold in the blueberries. Be careful not to crush them.

7. Shape the Scones: Turn the dough out onto a lightly floured surface. Pat the dough into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the dough into 12 wedges.

8. Bake to Perfection: Place the scones onto the prepared baking sheet. Bake for 15-18 minutes, or until the tops are lightly golden brown.

9. Cool & Enjoy: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite spread – clotted cream and jam are classic choices!

Tips for the Best Blueberry Lemon Scones:

• Use cold ingredients: Cold butter and buttermilk are crucial for achieving that tender, flaky texture.
• Don't overmix: Overmixing the dough will develop the gluten, resulting in tough scones.
• Handle the dough gently: Be gentle when folding in the blueberries to prevent crushing them.
• Proper baking time: Keep a close eye on your scones while they bake to avoid over-browning.

Serving Suggestions:

These blueberry lemon scones are delicious on their own, but they're even better with a dollop of whipped cream, a smear of lemon curd, or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee.

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Enjoy baking and savor every bite of these amazing blueberry lemon scones!