American Style Lemon Blueberry Scones Recipe

Discover the delightful fusion of tangy lemons and sweet blueberries with this delectable American style lemon blueberry scones recipe. These scones boast a tender crumb that perfectly encapsulates the vibrant flavors of summer. Whether you're hosting a sophisticated brunch or enjoying a quiet morning tea, these scones are guaranteed to elevate your culinary experience.

Why Choose American Style Lemon Blueberry Scones?

American style scones are known for their slightly crisp exterior and soft, biscuit-like interior, distinguishing them from the traditional British scones. This recipe pairs the citrusy zest of lemons with the juicy sweetness of blueberries, creating an irresistible combination that's both refreshing and indulgent. The natural flavors meld beautifully, making these scones a perfect accompaniment for a cup of tea or coffee.

Ingredients for the Perfect Scones

To create the best American style lemon blueberry scones, you'll need quality ingredients that ensure a rich texture and vibrant taste.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 2 lemons
• 1/2 cup unsalted butter, cold and diced
• 1 large egg
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Additional heavy cream (for brushing)
• Sugar for sprinkling

Baking Process of American Style Lemon Blueberry Scones

Making these scones involves a straightforward process that combines both traditional baking techniques with a few modern twists. Using cold butter and the right mixing method is key to achieving the perfect texture.

Guide Steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold, diced butter into the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
5. Make a well in the center of the dry ingredients, then pour the wet mixture in. Stir gently until the dough begins to form.
6. Carefully fold in the blueberries, being cautious to not over-mix.
7. Turn the dough onto a floured surface. Form into a circle about 1-inch thick.
8. Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
9. Brush the tops with additional heavy cream and sprinkle with sugar.
10. Bake for 20-25 minutes or until golden brown. Cool on a wire rack before serving.

FAQ

• Can I use frozen blueberries instead of fresh?
  Yes, frozen blueberries work well. Do not thaw before using to prevent excess moisture.
• How do I store leftover scones?
  Store leftovers in an airtight container at room temperature for up to two days or freeze for longer preservation.
• Can I substitute the heavy cream?
  For a lighter option, you can use half-and-half, but the texture might slightly differ.

Tags

Scones, Lemon Blueberry, American Style, Baking, Breakfast, Recipe

References

• King Arthur Baking
• Food Network
• Serious Eats