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 flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Blueberries: Provides bursts of sweet and tangy 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 flavor to the scones.

When incorporating the butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains cold. This technique helps create a flaky texture in the scones. Be careful not to overwork the dough when mixing in the wet ingredients, as this can lead to 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 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.

• 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 work well if fresh ones are not available; just add them frozen to prevent excess moisture.

• heavy cream - Substitute with full-fat coconut milk: Full-fat coconut milk can be used for a dairy-free option 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 works as a vegan alternative.

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

• To keep your blueberry scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• If you want to enjoy them for a longer period, refrigerate the scones. Place them in an airtight container or wrap them tightly in plastic wrap. They can last up to a week in the fridge.
• For freezing, first, let the scones cool completely. This prevents condensation and ice crystals from forming, which can affect texture.
• Once cooled, wrap each scone individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.
• When you're ready to enjoy a frozen scone, thaw it at room temperature for about an hour. For a freshly baked taste, reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.
• If you prefer, you can also microwave the scones for about 20-30 seconds, but be cautious as they can become too soft.
• For a quick breakfast or snack, consider freezing the dough instead of the baked scones. Shape the dough into wedges, place them on a baking sheet, and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag.
• When baking from frozen, add a few extra minutes to the baking time. Keep an eye on them to ensure they turn golden brown and are cooked through.

• Preheat your oven to 350°F (175°C). Place the 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 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 non-stick 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, 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 warm and slightly crispy.

• 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 and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Whisk together the dry ingredients and later combine with the wet ingredients.

• Whisk: Used to mix the flour, sugar, baking powder, and salt together evenly.

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

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

• Spatula: Fold the blueberries gently into the dry mixture.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.

• Floured surface: Used to shape the dough into a circle without sticking.

• Knife: Cut the dough into 8 wedges.

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

Pre-measure ingredients: Measure out flour, sugar, and other dry ingredients ahead of time to streamline the process.

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

Frozen blueberries: If you're short on time, use frozen blueberries instead of fresh; no need to wash or pick through them.

Shape dough on parchment: Shape the dough directly on the parchment paper to avoid transferring and save cleanup time.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.