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.

Lemon zest: Adds a bright, citrusy flavor to the scones.

Unsalted butter: Provides richness and flakiness to the scones.

Fresh blueberries: Bursts of juicy sweetness in every bite.

Egg: Adds richness and helps bind the dough together.

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

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

When incorporating the cold butter into the flour mixture, make sure to work quickly to prevent the butter from melting. This ensures that the scones will have a flaky texture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up again 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 slightly different mineral content and flavor.

• lemon zest - Substitute with orange zest: Orange zest will give a different citrus flavor that complements blueberries well.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will add a slight coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh are not available; do not thaw before adding to the dough.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let sit for 5 minutes to create a vegan alternative.

• heavy cream - Substitute with coconut cream: Coconut cream can be used for a dairy-free option, adding a slight coconut flavor.

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

• To keep your lemon blueberry scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• If you prefer to refrigerate, place the scones in an airtight container or wrap them tightly in plastic wrap. They will last up to 5 days in the fridge.
• For longer storage, freezing is an excellent option. First, let the scones cool completely on a wire rack.
• Once cooled, individually wrap each scone in plastic wrap to prevent freezer burn.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label with the date for easy tracking.
• When you're ready to enjoy, thaw the scones at room temperature for about 1-2 hours.
• To refresh the scones, preheat your oven to 350°F (175°C) and warm them for about 5-10 minutes. This will bring back their delightful texture and flavor.
• If you prefer a quicker method, you can microwave the scones on a low setting for 20-30 seconds, but be cautious not to overheat, as this can make them tough.
• For added zest, drizzle a simple lemon glaze over the scones after reheating. Mix powdered sugar with a bit of lemon juice until smooth and drizzle over the top.

• Preheat your oven to 350°F (175°C). Place the lemon blueberry scones on a baking sheet lined with parchment paper. Warm them 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 warming it up.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket, making sure they are not touching. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• For a stovetop method, use a skillet over low heat. Wrap the scones in aluminum foil and place them in the skillet. Cover with a lid and 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 until they are warm 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 mixing bowl: Combine the dry ingredients and mix them thoroughly.

• Whisk: Used to whisk together the flour, sugar, baking powder, salt, and lemon zest.

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

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

• Spatula: Fold in the blueberries gently and stir the wet ingredients into the dry mixture.

• Floured surface: Turn the dough out onto this surface to knead and shape it.

• Knife: Cut the dough into 8 wedges.

• Wire rack: Cool the baked scones on this to prevent them from becoming soggy.

Prepare ingredients in advance: Measure and prepare all ingredients like flour, sugar, and butter before starting. This will streamline the process.

Use a food processor: Instead of using a pastry cutter or your fingers, use a food processor to cut in the cold butter quickly.

Freeze the butter: Grate the butter after freezing it for easier incorporation into the flour mixture.

Pre-mix dry ingredients: Combine flour, sugar, baking powder, salt, and lemon zest the night before.

Use parchment paper: Line your baking sheet with parchment paper to save time on cleanup.