Blueberry Lemon Scones Recipe

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

Sugar: Adds sweetness to balance the tartness of the lemon and blueberries.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Lemon zest: Provides a fresh, tangy flavor that pairs well with the blueberries.

Butter: Adds richness and helps create a tender crumb.

Blueberries: Fresh blueberries add bursts of juicy sweetness.

Heavy cream: Adds moisture and richness to the dough.

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor with a hint of sweetness.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds 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: Sea salt can provide a more complex flavor profile.

• lemon zest - Substitute with orange zest: Orange zest will give a different citrus flavor but still add a fresh, zesty note.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh are not available; just make sure to thaw and drain them first.

• heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk can be used for a dairy-free option and adds a slight coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• To keep your blueberry lemon scones fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• If you want to extend their shelf life, place the scones in the refrigerator. They will remain fresh for up to a week.
• For longer storage, freezing is an excellent option. First, let the scones cool completely to room temperature.
• Individually wrap each scone in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped scones in a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• When you’re ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about an hour.
• For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.
• If you prefer, you can also microwave the scones for 20-30 seconds, but be cautious as this may slightly alter their texture.
• To freeze the dough before baking, follow the recipe up to the point of cutting the dough into wedges. Place the wedges on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the dough wedges to a resealable plastic freezer bag or an airtight container. They can be stored for up to 3 months.
• When ready to bake, preheat the oven to 400°F (200°C) and bake the frozen scones for 20-25 minutes, or until golden brown. No need to thaw the dough before baking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the blueberry lemon scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them in the oven for about 10-15 minutes, or until they are heated through. This method helps retain the scones' crisp exterior and soft interior.

• Microwave Method: Place a blueberry lemon scone on a microwave-safe plate. To keep the scone moist, place a small microwave-safe cup of water next to it. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the scone rubbery.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blueberry lemon scones directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes, or until warmed through. This method is quick and helps maintain the scones' texture.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the blueberry lemon scones in the skillet and cover with a lid. Warm for about 2-3 minutes on each side. This method is great for a quick reheat and adds a slight crispness to the exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the blueberry lemon scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook. This method provides a quick and even reheating.

• Oven: Preheat to 400°F (200°C) to bake the scones to a golden brown perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Whisk: Whisk together the heavy cream, beaten egg, and vanilla extract.

• Separate bowl: Mix the wet ingredients before combining them with the dry ingredients.

• Floured surface: Turn the dough out onto this surface to shape and cut it into wedges.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before starting. This will save time and ensure you have everything ready.

Use a food processor: Quickly cut the butter into the dry ingredients by pulsing in a food processor instead of using a pastry cutter.

Freeze the butter: Freeze the butter for 15 minutes before cutting it into cubes. This makes it easier to incorporate into the dough.

Prepare in advance: Mix the dry ingredients the night before and store them in an airtight container. This way, you only need to add the wet ingredients and blueberries in the morning.