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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.

Blueberry Lemon Scones

Indulge in the delightful flavors of Zesty Blueberry Lemon Scones, a perfect blend of sweet blueberries and tangy lemon that will brighten your day. This easy-to-follow recipe walks you through creating these heavenly scones from scratch, ensuring a light, fluffy texture and a perfect flavor balance. Ideal for breakfast, brunch, or a delightful snack, these scones are sure to impress your family and friends with their irresistible taste and aroma. Enjoy a slice of homemade goodness today!
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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 (frozen can be used if fresh are unavailable)

Zest of 1 lemon

1/2 cup buttermilk (or substitute with milk mixed 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: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the mixture is uniform and free of lumps.

      Cut in Butter: Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Ensure that some pea-sized pieces of butter remain untouched, as this contributes to the scone's flakiness.

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

          Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon juice until well combined. This will be your wet mixture.

            Combine Mixtures: Pour the wet mixture into the dry ingredients, using a spatula to gently combine. Mix until a cohesive dough forms; do not overmix, as this can lead to tough scones.

              Form the Scones: Transfer the dough onto a lightly floured surface. Knead gently a few times to bring the dough together without overworking. Shape it into a circle about 1 inch thick. Cut into 8 wedges or use a round biscuit cutter for uniform scones, placing them on the prepared baking sheet.

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

                  Prepare the Glaze: While the scones are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until the mixture is smooth and free of lumps.

                    Cool and Glaze: After baking, allow the scones to cool on the baking sheet for a few minutes. Drizzle the lemon glaze over the warm scones, giving them a beautiful shine. Let the glaze set for a few minutes before serving.

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

                          Presentation Tips: Serve the scones warm on a beautiful platter, garnished with additional lemon zest and a sprinkle of powdered sugar for an elegant touch. Enjoy with tea or coffee for a delightful treat!