Blackberry Lemon Scones Recipe

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

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

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Lemon zest: Adds a fresh, citrusy aroma and flavor.

Butter: Provides richness and flakiness to the scones.

Heavy cream: Adds moisture and tenderness to the dough.

Blackberries: Bursts of juicy sweetness throughout the scones.

When incorporating the cold butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains in small, pea-sized pieces. This technique helps create a flaky texture in the scones. Additionally, when folding in the heavy cream and blackberries, handle the dough as little as possible to avoid overworking it, which can result in tough scones.

• 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 to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

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

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

• heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative that provides a similar richness and texture.

• blackberries - Substitute with blueberries: Blueberries offer a similar texture and sweetness, making them a good alternative fruit.

• Allow the blackberry lemon scones to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make the scones soggy.

• For short-term storage, place the scones in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 2 days.

• If you prefer to keep them longer, refrigerate the scones. Wrap each scone individually in plastic wrap or aluminum foil to maintain freshness. Place the wrapped scones in an airtight container or a resealable plastic bag. They will stay fresh for up to 5 days in the refrigerator.

• To freeze the scones, first flash-freeze them. Arrange the cooled scones in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are firm. This prevents them from sticking together.

• Once the scones are firm, wrap each one tightly in plastic wrap or aluminum foil. Place the wrapped scones in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw the frozen scones at room temperature for about 1-2 hours. 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 a quicker option, you can microwave the thawed scones. Place a scone on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds, or until warmed.

• For an extra touch of indulgence, consider glazing the scones after reheating. Mix lemon juice with powdered sugar to create a simple glaze and drizzle over the warm scones. This adds a delightful burst of flavor and a touch of sweetness.

• Remember, the texture of the scones may slightly change after freezing and reheating, but they will still be delicious and enjoyable.

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

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit soggy if overheated.

• Skillet Method: Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for 2-3 minutes on each side. This method can help retain some of the scones' original texture.

• Steam Method: If you have a steamer, place the scones in the steamer basket. Steam for about 3-5 minutes. This method is great for retaining moisture but may soften the exterior a bit more than other methods.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook. This method can help maintain a crispy exterior.

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

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

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

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

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure out the baking powder, salt, and lemon zest accurately.

• Zester: Zest the lemon to add a fresh citrus flavor to the scones.

• Spatula: Gently fold in the heavy cream and blackberries without overmixing.

• Floured surface: Turn the dough out onto this surface to shape and cut the scones.

• Knife: Cut the dough into 8 wedges before baking.

• Cooling rack: Transfer the baked scones to this rack to cool properly.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Frozen berries: Use frozen blackberries to prevent them from breaking apart and to save time on washing and drying.

Preheat the oven: Start preheating your oven before you begin mixing to ensure it’s ready when you are.

Parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.