Blueberry Lemon Scones

Scones have a rich history that dates back to the early 16th century in Scotland. Originally, these baked goods were made with oats and baked on a griddle, differing significantly from the sweet, flaky versions we enjoy today. The word "scone" is believed to be derived from the "Stone of Destiny," an important symbol of Scottish kingship, where it was said that scones were first served to royalty. Over time, the recipe evolved, incorporating more refined ingredients such as flour and sugar, leading to the delightful treats we know and love today.

Brighten your day with these delicious Zesty Blueberry Lemon Scones! This easy-to-follow recipe highlights the perfect balance of sweet blueberries and zesty lemons, making them ideal for breakfast or a delightful snack. Discover the history of scones, the significance of each ingredient, and helpful baking tips that ensure your scones rise beautifully. Enjoy the aromas of freshly baked treats and savor every bite of this irresistible flavor combination!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and diced

1 cup fresh blueberries (or frozen, if necessary)

Zest of 1 lemon

1/2 cup buttermilk (or milk with a splash of lemon juice)

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Cut in Butter: Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

Add Blueberries and Lemon Zest: Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries.

Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice.

Combine Mixtures: Pour the wet ingredients into the dry mixture. Stir with a spatula or wooden spoon until the dough begins to come together. Be cautious not to overmix.

Form the Scones: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together without overworking it. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges or use a round cutter for uniform scones. Place the scones on the prepared baking sheet.

Bake: Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Prepare the Glaze: While the scones are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Cool and Glaze: Once the scones are finished baking, let them cool for a few minutes on the baking sheet. Drizzle the lemon glaze over the still-warm scones and let it set for a few minutes before serving.

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Prep Time, Total Time, Servings: 20 mins | 40 mins | 8 scones