Lemon Blueberry Scones Recipe

Flour: The base of the scone, 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.

Lemon zest: Provides a fresh, citrusy flavor that complements the blueberries.

Butter: Adds richness and helps create a tender crumb.

Blueberries: Fresh berries add bursts of sweetness and juiciness.

Heavy cream: Contributes to the scones' rich texture and helps bind the ingredients together.

Egg: Adds moisture and helps with the structure of the scones.

Vanilla extract: Adds a warm, sweet flavor that enhances the overall taste.

Coarse sugar: Sprinkled on top for a sweet, crunchy finish.

When incorporating cold butter into the dry ingredients, make sure to work quickly to keep the butter from melting. This ensures that the scones will have a flaky texture. Using a pastry cutter or even two forks can help achieve the desired coarse crumb consistency without overworking the dough.

• 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 to achieve the same leavening effect.

• 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 provide a fresh, zesty note.

• 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 if fresh are not available; just make sure to thaw and drain them well.

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

• 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 substitute.

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

• coarse sugar - Substitute with turbinado sugar: Turbinado sugar has larger crystals and a slight molasses flavor, making it a good topping for scones.

• To keep your lemon blueberry scones fresh and delightful, store them in an airtight container at room temperature. They will stay fresh for up to 2 days. If you prefer a slightly longer shelf life, you can refrigerate them, but be aware that refrigeration might make them a bit denser.

• For longer storage, freezing is an excellent option. First, allow the scones to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the scones soggy.

• Once cooled, place the scones on a baking sheet lined with parchment paper, ensuring they are not touching each other. Flash freeze them for about 1-2 hours. This step ensures that the scones retain their shape and don’t stick together.

• After the scones are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the container with the date so you can keep track of their freshness. Frozen scones can be stored for up to 3 months.

• When you’re ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about 1 hour. For a freshly-baked taste, you can reheat the scones in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are warmed through.

• If you prefer to freeze the scones before baking, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked scones on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag or airtight container.

• When baking frozen scones, preheat your oven to 400°F (200°C) and bake directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them and bake until they are golden brown and a toothpick inserted into the center comes out clean.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lemon 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 to maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the toaster oven rack or on a small baking sheet. Heat for 8-10 minutes, checking frequently to ensure they don't over-brown. This is a quick and efficient way to reheat a small batch.

• Microwave Method: For a faster option, place a 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 with this method as it can make the scones a bit chewy.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can help to slightly crisp up the exterior while keeping the inside soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method is great for maintaining the scones' texture.

• 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 and later mix in the wet ingredients.

• Whisk: Blend the flour, sugar, baking powder, salt, and lemon zest together.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Small bowl: Whisk together the heavy cream, egg, and vanilla extract.

• Spatula: Fold the blueberries into the flour mixture gently.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure out the baking powder, salt, and vanilla extract precisely.

• Zester: Grate the lemon zest finely to add to the dry ingredients.

• Knife: Cut the dough into 8 wedges after shaping it into a disc.

• Pastry brush: Brush the tops of the scones with heavy cream before baking.

• Cooling rack: Allow the scones to cool completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of a pastry cutter or your fingers.

Freeze butter: Freeze the butter for 10-15 minutes before using it to make it easier to cut into the dry ingredients.

Chill the dough: Chill the dough for 10 minutes before cutting into wedges to make it easier to handle and shape.

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