Glazed Lemon Blueberry Scones Recipe

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

Sugar: Adds sweetness to the scones and helps with browning.

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

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and flakiness to the scones.

Blueberries: Fresh berries that add bursts of sweetness and moisture.

Heavy cream: Provides moisture and richness to the dough.

Vanilla extract: Adds a subtle, sweet flavor to the scones.

Powdered sugar: Used to make the sweet, smooth glaze.

Lemon juice: Adds a tangy, zesty flavor to the glaze.

When cutting in the butter for the scones, make sure it remains cold. This ensures that the butter creates pockets of steam during baking, resulting in a flaky texture. If the butter starts to soften, you can place the mixture in the fridge for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly 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 every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

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

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich texture.

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

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less refined option with a slight coconut flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days.

• If you need to keep them longer, refrigerate the scones in an airtight container. They will last for up to a week.

• To freeze the scones, first ensure they are completely cooled. Wrap each scone individually in plastic wrap to prevent freezer burn.

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

• Frozen scones can be stored for up to 3 months. When ready to enjoy, thaw them at room temperature or gently warm in the oven at 350°F (175°C) for about 10 minutes.

• If you prefer to freeze the scones before glazing, simply follow the same wrapping and freezing steps. Prepare the glaze fresh when you are ready to serve.

• To reheat refrigerated scones, place them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will help restore their crisp exterior and soft interior.

• For a quick reheat, you can also microwave the scones for 20-30 seconds. However, be cautious as this method may soften the glaze.

• Always store scones in a single layer to avoid crushing the delicate blueberries and to maintain their shape.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes or until they are heated through. This method helps maintain the scones' crispy exterior while ensuring the inside is warm and soft.

• If you prefer a quicker method, use a microwave. Place the scones on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• For a more rustic approach, use a skillet. Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side. This method can give the scones a slightly toasted exterior while keeping the inside moist.

• To reheat in a toaster oven, set it to 350°F (175°C). Place the scones directly on the rack or on a piece of aluminum foil. Heat for 5-7 minutes, checking occasionally to ensure they don't over-brown. This method is great for achieving a crispy texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming. This method can give the scones a delightful crispiness.

• For a steam reheat, place the scones in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps retain moisture, making the scones soft and fluffy.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the scones in a vacuum-sealed bag and submerge them in the water bath for about 20 minutes. This method ensures even heating without drying out the scones.

• Oven: Used to bake the scones at the specified temperature until they are golden brown.

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

• Parchment paper: Lining the baking sheet to prevent the scones from sticking and to make cleanup easier.

• Large mixing bowl: Used to combine the dry ingredients and later to mix in the wet ingredients.

• Whisk: Used to mix together the flour, sugar, baking powder, and salt.

• Pastry cutter: A tool used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Separate bowl: Used to mix together the heavy cream and vanilla extract before combining with the dry ingredients.

• Spatula: Used to gently fold in the blueberries and to stir the wet and dry ingredients together.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while shaping it.

• Knife: Used to cut the dough into 8 wedges.

• Wire rack: Used to cool the scones after baking.

• Small bowl: Used to mix the powdered sugar and lemon juice for the glaze.

• Whisk (for glaze): Used to whisk together the powdered sugar and lemon juice until smooth.

• Measuring cups: Used to measure out the flour, sugar, heavy cream, and powdered sugar.

• Measuring spoons: Used to measure out the baking powder, salt, vanilla extract, and lemon juice.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth workflow.

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

Frozen blueberries: Use frozen blueberries to save time on washing and drying fresh ones.

Preheat oven early: Start preheating the oven before you begin mixing to save waiting time.

Simplify glaze: Mix the glaze while the scones bake to streamline the process.