Indulge in the delightful combination of blueberries and lemon with these scrumptious scones. Perfect for breakfast or an afternoon treat, these scones are light, fluffy, and bursting with flavor. The subtle tang of lemon zest pairs beautifully with the sweet, juicy blueberries, making each bite a refreshing experience.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Coconut oil in its solid form is essential for achieving the right texture in the scones. Additionally, coconut milk provides a creamy base with a hint of coconut flavor. Fresh blueberries are a must for that burst of sweetness, and lemon zest adds a zesty kick that elevates the overall taste.
Ingredients For Blueberry Lemon Scones
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store or Freeze These Scones
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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making These Scones
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.
Blueberry Lemon Scones
Ingredients
Scones
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil, solid
- ¾ cup coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the solid coconut oil using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a separate bowl, mix the coconut milk, lemon juice, and lemon zest. Pour this mixture into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Turn the dough out onto a floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 20 minutes or until golden brown. Let cool on a wire rack.
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