Blueberry Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Blueberries: Provides bursts of juicy flavor throughout the scones.

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 to the scones.

When cutting in the butter for the scones, make sure it remains cold. This ensures that the butter doesn't melt into the dough, which helps create a flaky texture. If the butter starts to soften, you can place the dough in the refrigerator for a few minutes to firm it up before proceeding.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra 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.

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

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh are not available; just make sure to use them straight from the freezer to prevent excess moisture.

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

• 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; this is a good vegan alternative.

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

• To keep your blueberry scones fresh and delightful, allow them to cool completely on a wire rack. Once cooled, place them in an airtight container. They will stay fresh at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.

• If you want to enjoy your scones over a longer period, freezing is a fantastic option. First, ensure the scones are completely cooled. Then, wrap each scone individually in plastic wrap to prevent freezer burn and place them in a resealable freezer bag or airtight container. They can be frozen for up to 3 months.

• When you're ready to indulge in your frozen blueberry scones, simply remove the desired number of scones from the freezer. Unwrap them and let them thaw at room temperature for about an hour. For a freshly baked taste, you can warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.

• 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 wedges on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough wedges to a resealable freezer bag or airtight container. When ready to bake, place the frozen dough wedges on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, adding a few extra minutes to the original baking time.

• For an extra touch of sweetness, consider glazing your blueberry scones after thawing or reheating. A simple glaze made from powdered sugar and a splash of milk or lemon juice can be drizzled over the top, adding a delightful finish to your scones.

• Preheat your oven to 350°F (175°C). Place the blueberry scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the scones' original texture and flavor.

• For a quicker option, use a microwave. Place a blueberry 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, as microwaving can sometimes make the scones a bit chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the blueberry scones in the basket, making sure they are not touching each other. Heat for 3-5 minutes. This method can help maintain a slightly crispy exterior while warming the inside.

• For a stovetop method, use a skillet over low heat. Wrap the blueberry scones in aluminum foil and place them in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through. This method is great if you want to avoid using an oven or microwave.

• If you prefer a toaster oven, preheat it to 325°F (160°C). Place the blueberry scones on a piece of aluminum foil or directly on the rack. Heat for 8-10 minutes, checking occasionally to ensure they don't over-brown. This method is convenient and effective for small batches.

• 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 for the baking sheet to prevent the scones from sticking.

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

• Whisk: Used to mix the dry ingredients together evenly.

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

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

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

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

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

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

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

• Wire rack: Used to cool the scones after baking to prevent them from becoming soggy.

Prepare ingredients ahead: Measure and cube the butter in advance. Keep it in the fridge until needed.

Use a food processor: Quickly combine the dry ingredients and butter by pulsing them in a food processor.

Pre-mix wet ingredients: Whisk the heavy cream, egg, and vanilla extract together the night before and store in the fridge.

Freeze the dough: Prepare the dough and freeze it. Bake directly from frozen, adding a few extra minutes to the baking time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.