Lemon Blueberry Scones Recipe

Gluten-free flour: A special flour blend that doesn't contain gluten, perfect for those with gluten sensitivities.

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor.

Blueberries: Provide a sweet and tangy burst of flavor in every bite.

Lemon zest: Adds a fresh, citrusy aroma and taste.

Heavy cream: Gives the scones a rich and tender texture.

Vanilla extract: Adds a warm, sweet undertone to the scones.

When folding in the blueberries and lemon zest, be gentle to avoid crushing the blueberries. This will help maintain their shape and prevent the dough from becoming too wet. Additionally, if using frozen blueberries, do not thaw them before adding to the mixture, as this can also help keep the dough from becoming overly moist.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• 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 plus ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

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

• blueberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used fresh or frozen.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy aroma and flavor.

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

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Allow the lemon blueberry scones to cool completely before storing to prevent condensation, which can make them soggy.
• For short-term storage, place the scones in an airtight container lined with parchment paper. This will keep them fresh for up to 2 days at room temperature.
• If you prefer to refrigerate, store the scones in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.
• To freeze the scones, first, wrap each scone individually in plastic wrap to prevent freezer burn. Then, place the wrapped scones in a resealable freezer bag or an airtight container.
• Label the container with the date to keep track of freshness. Frozen scones can be stored for up to 3 months.
• When ready to enjoy, thaw the scones at room temperature for about an hour or overnight in the refrigerator.
• For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
• If you prefer a quicker option, microwave the scones on a microwave-safe plate for about 20-30 seconds, but be cautious as this can make them slightly chewy.
• To maintain the blueberries' burst of flavor and the lemon zest's zing, avoid reheating the scones multiple times.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lemon blueberry scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10-15 minutes or until they are heated through. This method helps retain the scones' crispy exterior and tender interior.

• Microwave Method: Place a lemon 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 if it's warm enough; if not, continue in 10-second intervals. This method is quick but may make the scones slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes or until they are warmed through. This method is great for achieving a crispy texture similar to the original bake.

• Stovetop Method: If you prefer a more rustic approach, you can reheat the scones on a stovetop. Heat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give the scones a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the lemon 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 is quick and helps maintain a crispy exterior.

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

• 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 gluten-free flour, sugar, baking powder, and salt.

• Whisk: Used to mix the dry ingredients thoroughly.

• Separate bowl: Mix the heavy cream and vanilla extract in this bowl.

• Spatula: Gently fold in the blueberries and lemon zest without crushing the berries.

• Lightly floured surface: Turn the dough out onto this surface to shape it into a circle.

• Knife: Cut the dough into 8 wedges.

• Cooling rack: Let the scones cool slightly on this rack before serving.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use frozen blueberries: Opt for frozen blueberries to skip the washing and drying step.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Use a food processor: Quickly combine dry ingredients and wet ingredients using a food processor to save time on mixing.

Shape dough directly on parchment: Form the dough on the parchment paper to avoid transferring and extra cleanup.