Blueberry Scones Recipe

All-purpose flour: The base of the scone, 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: Provides richness and flakiness to the scones.

Fresh blueberries: Adds bursts of juicy flavor throughout the scones.

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

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

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

When incorporating cold butter into the dry ingredients, ensure it remains as cold as possible. This can be achieved by cutting the butter into small cubes and placing it back in the refrigerator for a few minutes before using. The cold butter creates pockets of steam during baking, resulting in a flakier scone. Additionally, handle the dough as little as possible to prevent the butter from melting and to avoid overworking the gluten, which can make the scones tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier 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 slightly different mineral profile and a more complex 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 can be used when fresh are not available; just add them directly to the batter without thawing.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a similar richness and texture.

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile 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.
• For longer storage, place the scones in an airtight container and refrigerate. This will extend their freshness for up to a week.
• If you want to enjoy your scones over a longer period, freezing is the way to go. Wrap each scone individually in plastic wrap or aluminum foil to prevent 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 indulge, thaw the scones at room temperature for a couple of hours or overnight in the refrigerator.
• To bring back that freshly-baked texture, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will make them warm and slightly crispy on the outside.
• If you prefer a quicker method, you can microwave the scones for 20-30 seconds, but be cautious as this might make them a bit softer.
• For an extra touch of indulgence, drizzle some glaze or sprinkle a bit of powdered sugar on top before serving.

• 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 over-browning. Warm them in the oven for about 10 minutes or until they are heated through. This method helps retain the scones' 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. Be cautious not to overheat, as this can make the scone tough.

• 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 quick and helps maintain the scones' texture.

• Stovetop Method: If you prefer a slightly crispy exterior, you can reheat the blueberry scones on a stovetop. Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side, checking frequently to avoid burning.

• 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 gives a nice crisp to the exterior while keeping the inside soft.

• Oven: Preheat to 400°F (200°C) to bake the scones to a 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 non-stick baking.

• Large mixing bowl: Whisk together the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Used to combine the dry ingredients evenly.

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

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

• Spatula: Gently fold in the blueberries and mix the wet and dry ingredients until just combined.

• Floured surface: Turn the dough out onto this surface to shape it into a disc.

• Knife: Cut the dough into 8 wedges.

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

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow and prevents any last-minute scrambles.

Use a food processor: Instead of cutting in the butter by hand, use a food processor to quickly achieve the coarse crumb texture.

Freeze the butter: Freeze the butter for 10-15 minutes before using. This makes it easier to cut into the flour mixture.

Prepare the baking sheet: Line your baking sheet with parchment paper before you start mixing. This saves time when transferring the dough.

Mix wet ingredients first: Whisk together the heavy cream, egg, and vanilla extract in advance. This allows you to quickly combine them with the dry ingredients.