Blueberry Lemon Scones Recipe

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

Sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Coconut oil: Used in its solid form to create a tender, flaky texture.

Coconut milk: Adds moisture and a subtle coconut flavor.

Lemon juice: Provides a tangy contrast to the sweetness.

Lemon zest: Adds a bright, citrusy flavor.

Blueberries: Fresh berries that burst with sweetness in every bite.

When cutting in the coconut oil to the dry ingredients, make sure it remains solid and cold. This will help create a flaky texture in the scones. If the coconut oil starts to melt, pop the mixture into the fridge for a few minutes before continuing.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.

• Sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and adds a subtle maple 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 to achieve the same leavening effect.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• Coconut oil, solid - Substitute with vegan butter: Vegan butter can provide a similar texture and richness, making the scones tender and flaky.

• Coconut milk - Substitute with almond milk: Almond milk is a lighter alternative and can be used to achieve a similar consistency.

• Lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the necessary acidity, though it will alter the flavor slightly.

• Lemon zest - Substitute with orange zest: Orange zest can provide a different citrus flavor, adding a unique twist to the scones.

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

• Allow the blueberry lemon scones to cool completely on a wire rack before storing or freezing. This ensures they maintain their texture and flavor.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.

• To extend their freshness, store the scones in the refrigerator. Use an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week. Reheat as needed.

• For freezing, individually wrap each scone in plastic wrap 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 ready to enjoy, thaw the scones at room temperature for about an hour. For a freshly baked taste, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

• If you prefer, you can also freeze the scone dough before baking. 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 or airtight container. When ready to bake, place the frozen dough directly on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, or until golden brown.

• 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. Warm them for about 10-15 minutes or until they are heated through. This method helps to maintain their crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the toaster oven rack or on a small baking sheet. Heat for about 8-10 minutes. This is a great option for reheating just one or two scones without using the full-sized oven.

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

• Skillet Method: 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. This method can help to slightly crisp up the exterior while warming the inside.

• 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. This method is quick and helps to retain the scones' texture.

• Oven: Preheat to 400°F (200°C) to bake the scones until 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 to prevent sticking.

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

• Whisk: Mix the dry ingredients together evenly.

• Pastry cutter: Cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.

• Hands: Alternatively, use to mix the coconut oil into the dry ingredients if a pastry cutter is unavailable.

• Separate bowl: Mix the coconut milk, lemon juice, and lemon zest together.

• Spatula: Stir the wet ingredients into the dry ingredients until just combined.

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

• Knife: Cut the dough into 8 wedges.

• Wire rack: Cool the scones on this after baking to prevent them from becoming soggy.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

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

Chill the dough: Chill the dough for 10 minutes before cutting it into wedges to make it easier to handle.

Line the baking sheet: Use pre-cut parchment paper to save time on preparation and cleanup.

Batch bake: Double the recipe and freeze half the scones for a quick bake later.