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: Contributes to the tender, moist texture of the scones.

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Adds a subtle, sweet aroma and flavor.

When incorporating the cold butter into the dry ingredients, use a pastry cutter or your fingertips to ensure the mixture resembles coarse crumbs. This technique helps create a flaky texture in the scones. Be careful not to overwork the dough, as this can lead to tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, 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 the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and 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 add them directly from the freezer to avoid 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 to replace one egg, suitable for a vegan option.

• 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, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, place the scones in the refrigerator. This will extend their freshness for up to a week. Just make sure they are in an airtight container to prevent them from drying out.
• If you want to enjoy your scones over a longer period, freezing is an excellent option. First, let the scones cool completely on a wire rack.
• Once cooled, wrap each scone individually in plastic wrap. This helps to maintain their moisture and prevents freezer burn.
• After wrapping, place the scones in a resealable freezer bag or an airtight container. Label the bag with the date so you can 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 freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will revive their crisp exterior and warm, tender interior.
• If you prefer, you can also freeze the scone dough before baking. After cutting the dough into wedges, place them 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 you're ready to bake, there's no need to thaw the dough. Simply bake the frozen scones at 400°F (200°C) for a few extra minutes than the original recipe calls for, until they are golden brown and cooked through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the blueberry scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes, or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you want a slightly crispier exterior.

• Microwave Method:

  1. Place a blueberry scone on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and continue to heat in 10-second intervals if needed, until warmed through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the blueberry scones on the toaster oven tray.
  3. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the blueberry scones in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm the scones for about 2-3 minutes on each side, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the blueberry scones in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Put the blueberry scones in the steaming basket.
  4. Cover and steam for about 3-5 minutes, or until warmed through.

• 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.

• Large mixing bowl: Combine the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Mix the dry ingredients together evenly.

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

• Separate bowl: Whisk together the wet ingredients like heavy cream, egg, and vanilla extract.

• Spatula: Fold in the blueberries gently and mix the wet and dry ingredients.

• Floured surface: Turn out the dough and knead it a few times.

• Knife: Cut the dough into 8 wedges.

• Wire rack: Cool the scones after baking to maintain their texture.

Prepare ingredients in advance: Measure and cube the butter ahead of time. Keep it in the fridge until ready to use.

Use a food processor: Quickly combine the flour, sugar, baking powder, and butter by pulsing in a food processor.

Pre-chill the bowl: Place the mixing bowl in the fridge for a few minutes to keep the butter cold while mixing.

Quick cleanup: Line your baking sheet with parchment paper to save time on washing up.

Batch work: Double the recipe and freeze extra scones for a quick bake later.