Blueberry Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to balance the tartness of the blueberries.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and creates a tender crumb.

Blueberries: Fresh blueberries provide bursts of juicy flavor.

Heavy cream: Adds moisture and richness to the dough.

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 overmix the dough once you add the wet ingredients, as overworking it can result in tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones slightly denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle 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 needed.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a slight coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work well but may add extra moisture; use them straight from the freezer.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a hint of coconut flavor.

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

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

• To keep your blueberry scones fresh and delightful, allow them to cool completely on a wire rack after baking. Once cooled, store them in an airtight container at room temperature for up to 2 days. This will maintain their tender texture and prevent them from drying out.

• For longer storage, you can refrigerate the scones. Place them in an airtight container or wrap them individually in plastic wrap to keep them from absorbing any fridge odors. They will stay fresh for up to a week.

• If you want to enjoy your blueberry scones over a longer period, freezing is an excellent option. First, let the scones cool completely. Then, wrap each scone tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped scones in a resealable freezer bag, and they can be frozen for up to 3 months.

• When you're ready to indulge in 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 5-10 minutes until warmed through.

• If you prefer to freeze the dough before baking, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze the dough until solid, then transfer the frozen wedges to a resealable freezer bag. When you're ready to bake, place the frozen scones on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, adding a few extra minutes to the baking time.

• For an extra touch of freshness, you can brush the tops of the scones with a bit of heavy cream before baking. This will give them a beautiful golden finish and a slight crunch on top.

• To enhance the flavor of your stored or frozen scones, consider adding a light glaze made from powdered sugar and lemon juice. Drizzle the glaze over the scones just before serving for a delightful burst of sweetness and tang.

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

• Microwave Method: Place a blueberry 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 if it's warm enough; if not, continue in 10-second intervals. This method is quick but may make the scones a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blueberry scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until warmed through. This method is great for achieving a slightly crispy texture.

• Stovetop Method: If you don't have access to an oven or microwave, you can use a skillet. Heat a non-stick skillet over low heat. Place the blueberry 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 give a nice, slightly toasted exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the blueberry scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method is quick and helps maintain a crispy texture.

• Oven: Preheat to 400°F (200°C) to bake the scones to a golden brown perfection.

• 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 combine the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Helps to evenly mix the dry ingredients together.

• Pastry cutter: Used to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

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

• Spatula: Useful for gently folding in the blueberries and mixing the wet and dry ingredients together.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while shaping.

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

• Cooling rack: Allows the scones to cool slightly after baking, ensuring they don't become soggy.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut the butter into the dry ingredients using a food processor instead of a pastry cutter.

Freeze the butter: Freeze the butter for 15 minutes before cutting it into the flour mixture to make it easier to handle.

Prepare the baking sheet: Line your baking sheet with parchment paper before starting to save time later.

Mix wet ingredients ahead: Whisk together the heavy cream, egg, and vanilla extract in advance and store in the fridge until needed.