Indulge in the delightful combination of blueberries and lemon with these scrumptious scones. Perfect for breakfast or an afternoon treat, these scones are easy to make and bursting with flavor. The tangy lemon zest complements the sweet blueberries beautifully, creating a harmonious balance in every bite.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh blueberries and heavy cream from the supermarket. Ensure the butter is unsalted and cold for the best texture. The lemon zest requires a fresh lemon, so don't forget to grab one if you don't have it at home.
Ingredients For Blueberry Lemon Scones
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How to Store or Freeze Your 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Blueberry Lemon Scones
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Lemon zest from 1 lemon
- ½ cup Unsalted butter cold, cut into cubes
- 1 cup Fresh blueberries
- ½ cup Heavy cream
- 1 large Egg beaten
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Allow to cool slightly before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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