Blueberry Lemon Scones Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a moist and tender texture.

Coconut flour: Another gluten-free flour, made from dried coconut meat, adding a slight sweetness and density.

Sugar: Adds sweetness to the scones, balancing the tartness of the lemon and blueberries.

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

Salt: Enhances the overall flavor of the scones.

Butter: Provides richness and helps create a tender crumb.

Eggs: Bind the ingredients together and add structure to the scones.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Enhances the flavor profile with a hint of sweetness.

Blueberries: Fresh berries that burst with flavor and add a juicy texture.

Lemon zest: Adds a bright, citrusy flavor that complements the blueberries perfectly.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the dry ingredients. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Make sure the butter remains cold to achieve the best results.

• almond flour - Substitute with oat flour: Oat flour is also gluten-free and provides a similar texture and nutty flavor.

• coconut flour - Substitute with tapioca flour: Tapioca flour is gluten-free and helps to bind the ingredients together, similar to coconut flour.

• sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener that has a lower glycemic index and can be used in the same quantity as regular sugar.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 tablespoon of baking powder for a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cold butter - Substitute with cold coconut oil: Cold coconut oil can mimic the texture and richness of butter while keeping the recipe dairy-free.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg and let it sit for a few minutes to thicken. This works well as a binder in gluten-free baking.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and texture while being dairy-free.

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

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add a bit more moisture to the dough.

• zest of 1 lemon - Substitute with zest of 1 lime: Lime zest can provide a similar citrusy brightness to the scones.

• Allow the scones to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the scones soggy.

• Once cooled, place the scones in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container at room temperature for up to 2 days. For longer storage, place the container in the refrigerator, where the scones will stay fresh for up to a week.

• For freezing, individually wrap each scone in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date to keep track of their storage time.

• Freeze the scones for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes, or until heated through. This will help to restore their crispy exterior and soft interior.

• Alternatively, you can microwave individual scones on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• For an extra touch, brush the reheated scones with a bit of melted butter or a light drizzle of honey before serving. This enhances their flavor and gives them a delightful finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the blueberry lemon 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 retain the scones' original texture and flavor.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones on the toaster oven tray and cover them with aluminum foil. Heat for about 8-10 minutes. This is a quicker alternative to the conventional oven and works well for smaller batches.

• Microwave Method: Place a scone on a microwave-safe plate. To keep it from drying out, you can place a damp paper towel over the scone. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scone a bit soggy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking. This method gives a nice, slightly crispy exterior.

• Stovetop Method: If you prefer a more hands-on approach, you can use a skillet. Preheat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method can help maintain a soft interior while giving a slight crisp to the outside.

• Oven: Preheat to 375°F (190°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Ensures easy removal of scones from the baking sheet.

• Large bowl: Used to mix the dry ingredients together.

• Whisk: Helps to evenly combine the dry ingredients.

• Pastry cutter: Cuts in the cold butter to create a coarse crumb texture.

• Another bowl: Used to whisk together the wet ingredients.

• Wire rack: Allows the scones to cool evenly after baking.

• Measuring cups: Ensures accurate measurement of ingredients like almond flour and coconut flour.

• Measuring spoons: Used for precise measurement of smaller ingredients like baking powder and vanilla extract.

• Spatula: Helps to fold in the blueberries and lemon zest gently.

• Spoon: Used to drop the dough onto the baking sheet in large spoonfuls.

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

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

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time on baking day.

Frozen blueberries: Use frozen blueberries instead of fresh to save time on washing and sorting.

Silicone baking mat: Use a silicone baking mat instead of parchment paper for easy cleanup and reuse.