Blueberry Scones Recipe

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

Sugar: Adds sweetness and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a tender crumb.

Blueberries: Fresh berries that provide bursts of juicy flavor.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Egg: Helps bind the ingredients together and adds richness.

When cutting in the butter for your blueberry scones, make sure it is very cold. This helps create a flaky texture. You can use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Alternatively, you can freeze the butter and grate it into the dry ingredients for even distribution.

• 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.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.

• 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 kosher salt: Kosher salt has a coarser texture and a slightly different flavor profile, but it works well in baking.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work well, but make sure to add them directly from the freezer to prevent them from bleeding too much into the dough.

• heavy cream - Substitute with Greek yogurt: Greek yogurt adds a tangy flavor and moisture, though it may make the scones slightly denser.

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

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes to thicken. This works well as a vegan alternative.

• To keep your blueberry scones fresh, store them in an airtight container at room temperature for up to 2 days. Make sure the container is sealed tightly to prevent them from drying out.
• For longer storage, place the scones in an airtight container and refrigerate. They will stay fresh for up to a week. Before serving, you can warm them in the oven at 350°F (175°C) for about 5-10 minutes to regain that freshly baked texture.
• If you want to freeze the scones, first allow them to cool completely. Wrap each scone individually in plastic wrap or aluminum foil to protect them from freezer burn.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the container with the date so you know when you froze them. They can be stored in the freezer 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 microwave it for 20-30 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
• 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 or airtight container.
• When baking frozen dough, there's no need to thaw. Simply place the frozen wedges on a baking sheet and bake at 400°F (200°C) for 22-25 minutes, or until golden brown. This method ensures you have freshly baked blueberry scones whenever you crave them.

• 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. Heat for about 10-15 minutes, or until they are warmed through. This method helps to maintain 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. Check the scone and add more time in 10-second increments if needed. This method is quick but may make the scone slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blueberry scones directly on the toaster oven 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: 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 is useful if you don't want to use an oven or microwave.

• 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 can give the scones a nice, crispy exterior.

• Oven: Used to bake the scones at the specified temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scone wedges on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Mixing bowl: A large bowl used to combine the dry ingredients.

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

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

• Spatula: Helps to gently fold in the blueberries.

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

• Measuring cups: Used to measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while shaping it.

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

• Cooling rack: Allows the scones to cool slightly after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Freeze the butter: Freeze the butter for 10 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 mix the dough.

Mix wet ingredients first: Whisk together the cream, vanilla, and egg in advance to streamline the process.