Lemon Blueberry Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Lemon zest: Adds a fresh, tangy flavor to the scones.

Butter: Provides richness and helps create a flaky texture.

Blueberries: Adds bursts of sweetness and juiciness.

Heavy cream: Adds moisture and richness to the dough.

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Adds a subtle, sweet flavor.

When incorporating the cold butter into the dry ingredients, ensure it remains in small, pea-sized pieces. This will create pockets of steam during baking, resulting in a flaky texture. Using a pastry cutter or your fingers, work quickly to prevent the butter from melting.

• all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and more fiber, though the texture may be slightly denser.

• granulated sugar - Substitute with coconut sugar: Provides a lower glycemic index and a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Offers a more complex flavor profile.

• lemon, zested - Substitute with lime, zested: Provides a similar citrusy aroma and flavor.

• unsalted butter, cold and cubed - Substitute with coconut oil, solid: Offers a dairy-free option with a slight coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Convenient and available year-round, though they may add extra moisture.

• heavy cream - Substitute with coconut cream: Provides a dairy-free alternative with a rich texture.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan option.

• vanilla extract - Substitute with almond extract: Adds a different but complementary flavor profile.

• To keep your lemon blueberry scones fresh and delightful, store them in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.

• For those who love to plan ahead, freezing these scones is a fantastic option. First, let the scones cool completely on a wire rack. This ensures they maintain their texture and flavor.

• Once cooled, wrap each scone individually in plastic wrap. This step is crucial to prevent freezer burn and keep them tasting fresh.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When you're ready to enjoy a frozen scone, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it for 20-30 seconds.

• To recreate that freshly baked experience, preheat your oven to 350°F (175°C) and warm the thawed scones for 5-10 minutes. This will revive their delightful texture and aroma.

• If you prefer to freeze the scone dough instead of the baked scones, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked wedges on a baking sheet lined with parchment paper and freeze until solid.

• Once the scone dough wedges are frozen, transfer them to a resealable freezer bag or an airtight container. When you're ready to bake, there's no need to thaw the dough. Simply add a few extra minutes to the baking time and enjoy freshly baked lemon blueberry scones straight from the oven.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method helps to maintain the scone's crispy exterior.

• For a stovetop method, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the scones on the rack or a baking sheet and heat for 5-7 minutes. This method is great for achieving a slightly crispy texture.

• For a steam method, place the scones in a steamer basket over boiling water. Cover and steam for about 3-5 minutes. This will keep the scones soft and moist.

• Oven: Used to bake the scones at the required temperature of 400°F (200°C)

• Baking sheet: A flat sheet used to place the scones on for baking

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking

• Large mixing bowl: Used to mix the dry ingredients together

• Whisk: Used to combine the dry ingredients and to whisk the wet ingredients

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs

• Measuring cups: Used to measure the flour, sugar, and heavy cream accurately

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract accurately

• Zester: Used to zest the lemon

• Separate bowl: Used to whisk together the heavy cream, egg, and vanilla extract

• Spatula: Used to fold in the blueberries and mix the wet and dry ingredients together

• Floured surface: A surface lightly dusted with flour to shape the dough

• Knife: Used to cut the dough into 8 wedges

• Cooling rack: Used to allow the scones to cool slightly before serving

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and reduces prep time.

Use a food processor: Quickly cut the butter into the flour mixture by pulsing in a food processor instead of using a pastry cutter or fingers.

Pre-chill the butter: Freeze the butter for 10-15 minutes before cubing. This makes it easier to work into the dough and speeds up the process.

Batch baking: Double the recipe and freeze half of the scones before baking. This way, you have a ready-to-bake batch for next time.