Indulge in the delightful combination of lemon and blueberries with these scrumptious scones. Perfect for breakfast or an afternoon treat, these scones are light, fluffy, and bursting with fresh flavors. The tangy lemon zest complements the sweet blueberries beautifully, making each bite a delightful experience.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Fresh blueberries are essential for this recipe, and they can usually be found in the produce section. Additionally, heavy cream is necessary to achieve the perfect texture for the scones, so make sure to grab a carton from the dairy aisle.
Ingredients For Lemon Blueberry Scones
Flour: The base of the scone, providing structure and texture.
Sugar: Adds sweetness to the scones.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Lemon zest: Adds a fresh, tangy flavor to the scones.
Butter: Provides richness and helps create a flaky texture.
Blueberries: Adds bursts of sweetness and juiciness.
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.
Technique Tip for This Recipe
When incorporating the cold butter into the dry ingredients, ensure it remains in small, pea-sized pieces. This will create pockets of steam during baking, resulting in a flaky texture. Using a pastry cutter or your fingers, work quickly to prevent the butter from melting.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and more fiber, though the texture may be slightly denser.
granulated sugar - Substitute with coconut sugar: Provides a lower glycemic index and 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: Offers a more complex flavor profile.
lemon, zested - Substitute with lime, zested: Provides a similar citrusy aroma and flavor.
unsalted butter, cold and cubed - Substitute with coconut oil, solid: Offers a dairy-free option with a slight coconut flavor.
fresh blueberries - Substitute with frozen blueberries: Convenient and available year-round, though they may add extra moisture.
heavy cream - Substitute with coconut cream: Provides a dairy-free alternative with a rich texture.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan option.
vanilla extract - Substitute with almond extract: Adds a different but complementary flavor profile.
Other Alternative Recipes Similar to This One
How To Store / Freeze These Scones
To keep your lemon blueberry scones fresh and delightful, store them in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.
For those who love to plan ahead, freezing these scones is a fantastic option. First, let the scones cool completely on a wire rack. This ensures they maintain their texture and flavor.
Once cooled, wrap each scone individually in plastic wrap. This step is crucial to prevent freezer burn and keep them tasting fresh.
Place the wrapped scones in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
When you're ready to enjoy a frozen scone, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it for 20-30 seconds.
To recreate that freshly baked experience, preheat your oven to 350°F (175°C) and warm the thawed scones for 5-10 minutes. This will revive their delightful texture and aroma.
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 unbaked wedges on a baking sheet lined with parchment paper and freeze until solid.
Once the scone dough wedges are frozen, transfer them to a resealable freezer bag or an airtight container. When you're ready to bake, there's no need to thaw the dough. Simply add a few extra minutes to the baking time and enjoy freshly baked lemon blueberry scones straight from the oven.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.
For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.
If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method helps to maintain the scone's crispy exterior.
For a stovetop method, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the scones on the rack or a baking sheet and heat for 5-7 minutes. This method is great for achieving a slightly crispy texture.
For a steam method, place the scones in a steamer basket over boiling water. Cover and steam for about 3-5 minutes. This will keep the scones soft and moist.
Best Tools for This Recipe
Oven: Used to bake the scones at the required temperature of 400°F (200°C)
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 mix the dry ingredients together
Whisk: Used to combine the dry ingredients and to whisk the wet ingredients
Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs
Measuring cups: Used to measure the flour, sugar, and heavy cream accurately
Measuring spoons: Used to measure the baking powder, salt, and vanilla extract accurately
Zester: Used to zest the lemon
Separate bowl: Used to whisk together the heavy cream, egg, and vanilla extract
Spatula: Used to fold in the blueberries and mix the wet and dry ingredients together
Floured surface: A surface lightly dusted with flour to shape the dough
Knife: Used to cut the dough into 8 wedges
Cooling rack: Used to allow the scones to cool slightly before serving
How to Save Time on Making These Scones
Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and reduces prep time.
Use a food processor: Quickly cut the butter into the flour mixture by pulsing in a food processor instead of using a pastry cutter or fingers.
Pre-chill the butter: Freeze the butter for 10-15 minutes before cubing. This makes it easier to work into the dough and speeds up the process.
Batch baking: Double the recipe and freeze half of the scones before baking. This way, you have a ready-to-bake batch for next time.
Lemon Blueberry Scones
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 lemon, zested
- ½ cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 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 work the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a lightly 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
Check out these recipes too!
- Creamy Chicken and Wild Rice Soup Recipe1 Hours
- Cabbage Bacon Soup Recipe45 Minutes
- Butternut Squash Lentil Soup Recipe1 Hours
- Spicy Black Bean Soup Recipe45 Minutes
- Tomato Basil Puff Pastry Tart Recipe40 Minutes
- Pulled Pork Nachos Recipe45 Minutes
- Pear Blue Cheese Crostini Recipe20 Minutes
- Greek Salad Skewers Recipe15 Minutes
- Crispy Baked Zucchini Fries Recipe40 Minutes
- Mixed Berry French Toast Casserole Recipe1 Hours
- Berry Smoothie Bowl Recipe10 Minutes
- Mango Pudding Recipe20 Minutes
Leave a Reply