Blueberry Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated 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 flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Fresh blueberries: Provides bursts of juicy, sweet-tart flavor throughout the scones.

Heavy cream: Adds moisture and richness to the dough, resulting in tender scones.

Large egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Adds a subtle, sweet flavor that complements the blueberries.

When incorporating the cold butter into the dry ingredients, ensure that the butter remains in small, pea-sized pieces. This will create pockets of steam during baking, resulting in a flaky texture. Using a pastry cutter or your fingers, work quickly to prevent the butter from warming up too much.

• 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 every 1 teaspoon of baking powder needed.

• 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.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh ones are not available; just make sure to thaw and drain them first.

• heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative and adds a slight coconut flavor.

• 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 alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements the scones.

• To store your freshly baked blueberry scones, allow them to cool completely at room temperature. Once cooled, place them in an airtight container. They can be kept at room temperature for up to 2 days.

• For longer storage, you can refrigerate the scones. Wrap each scone individually in plastic wrap or aluminum foil to prevent them from drying out. Place the wrapped scones in an airtight container or a resealable plastic bag. They will stay fresh in the refrigerator for up to 5 days.

• If you want to freeze the blueberry scones, first ensure they are completely cooled. Wrap each scone tightly in plastic wrap, then place them in a resealable freezer bag or an airtight container. Label the bag or container with the date. Frozen scones can be stored for up to 3 months.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can reheat the scone in the microwave. Place the scone on a microwave-safe plate and heat it on medium power for 20-30 seconds, or until warmed through.

• To reheat scones in the oven, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, or until they are heated through.

• For an extra touch of freshness, you can brush the tops of the reheated blueberry scones with a little heavy cream or melted butter before serving. This will give them a lovely sheen and enhance their flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the blueberry scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Warm in the oven for about 10-15 minutes, or until they are heated through.

• Microwave Method:

  1. Place a blueberry scone on a microwave-safe plate.
  2. Cover the scone with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the blueberry scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes, or until warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the blueberry scones in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Warm for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the blueberry scones in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overheat.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• 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.

• Pastry cutter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

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

• Separate bowl: Used to mix the wet ingredients before combining with the dry ingredients.

• Floured surface: Surface to turn out and knead the dough gently.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

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

Pre-chill the butter: Keep the butter in the freezer for 10 minutes before using. This makes it easier to cut into the flour mixture.

Mix wet ingredients together: Combine the heavy cream, egg, and vanilla extract in a measuring cup for easy pouring.

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