Lemon 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 flavors of the other ingredients.

Unsalted butter: Adds richness and flakiness to the scones.

Heavy cream: Provides moisture and a tender crumb.

Large egg: Binds the ingredients together and adds richness.

Vanilla extract: Adds a subtle, sweet flavor.

Lemon zest: Infuses the scones with a bright, citrusy flavor.

Fresh blueberries: Adds bursts of juicy sweetness throughout the scones.

When incorporating the butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains cold. This helps create a flaky texture in the scones. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• 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.

• 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.

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

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg, making it vegan-friendly.

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

• lemon zest - Substitute with orange zest: Orange zest provides a different citrus note that pairs well with blueberries.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add extra moisture.

• To keep your lemon blueberry scones fresh, allow them to cool completely on a wire rack before storing.
• Place the cooled scones in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• For freezing, individually wrap each scone in plastic wrap to maintain their flavor and texture.
• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Freeze the scones for up to 3 months. When ready to enjoy, thaw at room temperature or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
• To reheat from frozen, place the scones directly in the oven without thawing. Bake at 350°F (175°C) for 15-20 minutes until heated through.
• Avoid microwaving as it can make the scones soggy. Instead, opt for the oven to maintain their delightful texture.

• Preheat your oven to 350°F (175°C). Place the lemon blueberry 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 crisp 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. Microwave 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 will give you a nice, crispy exterior.

• To reheat on the stovetop, use a 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.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, or until they are warmed and slightly crispy.

• 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 bowl: Used to mix the dry ingredients together.

• Whisk: Helps to evenly combine the flour, sugar, baking powder, and salt.

• Pastry cutter: Used to cut in the cold butter until the mixture resembles coarse crumbs.

• Small bowl: Used to whisk together the cream, egg, vanilla, and lemon zest.

• Spatula: Useful for stirring the wet ingredients into the dry ingredients until just combined.

• Measuring cups: Essential for accurately measuring the flour, sugar, and heavy cream.

• Measuring spoons: Used for measuring the baking powder, salt, vanilla extract, and lemon zest.

• Zester: Used to zest the lemon, adding a fresh citrus flavor to the scones.

• Floured surface: A clean surface dusted with flour to shape the dough into a circle.

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

• Cooling rack: Place the baked scones on this to cool down after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This makes the process smoother and faster.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and shape.

Frozen blueberries: Use frozen blueberries to save time on washing and drying fresh ones. They also help keep the dough cool.

Parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.