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: Provides a fresh, citrusy flavor that pairs well with the blueberries.

Unsalted butter: Adds richness and helps create a flaky texture.

Blueberries: Adds bursts of sweetness and a pop of color.

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

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Adds a warm, sweet flavor that complements the lemon and blueberries.

When incorporating the cold butter into the dry ingredients, make sure to work quickly to prevent the butter from melting. The goal is to have small, pea-sized pieces of butter throughout the dough. This will create pockets of steam during baking, resulting in flaky scones. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up before continuing.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, but may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Provides a caramel-like flavor and is less processed.

• 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 slightly different mineral content and flavor.

• lemon zest - Substitute with orange zest: Provides a different citrus flavor that pairs well with blueberries.

• unsalted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is dairy-free.

• blueberries - Substitute with raspberries: Offers a tart flavor and similar texture.

• heavy cream - Substitute with coconut cream: Dairy-free option with a rich, creamy texture.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• vanilla extract - Substitute with almond extract: Provides a different but complementary flavor.

• To keep your lemon blueberry scones fresh, 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 freezing, first let the scones cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the scones soggy.
• Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This helps to maintain their moisture and prevents freezer burn.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it for 20-30 seconds on a low setting.
• To refresh the texture, preheat your oven to 350°F (175°C) and warm the scones for about 5-10 minutes. This will help to restore their crisp exterior and soft, fluffy interior.
• If you plan to freeze the scones before baking, 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 frozen, transfer the unbaked scones to a resealable freezer bag or airtight container. When ready to bake, preheat the oven to 400°F (200°C) and bake the frozen scones for 25-30 minutes, or until golden brown.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10-15 minutes, or until they are heated through. This method helps maintain the scones' crispy exterior and soft interior.

• Microwave Method: 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. Check for warmth and repeat if necessary. Be cautious, as microwaving can sometimes make the scones a bit soggy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-10 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crispy texture.

• Stovetop Method: If you prefer a more unconventional approach, you can use a skillet. Preheat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until warmed through. This method can give the scones a nice, slightly toasted exterior.

• 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 about 3-5 minutes, or until they are warmed through. This method is quick and helps retain 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: Used to whisk together the dry ingredients and lemon zest.

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

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

• Separate bowl: Used to whisk together the heavy cream, egg, and vanilla extract.

• Spatula: Used to fold in the blueberries and stir the wet ingredients into the dry ingredients.

• Floured surface: Used to turn out and shape the dough into a circle.

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

• Wire rack: Used to let the scones cool after baking.

Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.

Use a food processor: Quickly cut in the butter using a food processor instead of a pastry cutter.

Freeze the butter: Freeze the butter for 10 minutes before cutting to make it easier to handle.

Prepare wet ingredients in advance: Whisk together the heavy cream, egg, and vanilla extract ahead of time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Shape dough on parchment: Shape the dough directly on parchment paper to avoid transferring.