Blueberry Scones Recipe

All-purpose flour: The base of the scone, 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: Provides a subtle coconut flavor and a healthier fat alternative.

Almond milk: A dairy-free milk option that adds moisture.

Vanilla extract: Adds a rich, sweet flavor.

Blueberries: The star ingredient, adding bursts of juicy sweetness.

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, you can place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, giving the scones a slightly denser texture and a nuttier flavor.

• sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, making it a healthier alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination will provide the same leavening effect.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals that are beneficial for health.

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

• unsweetened almond milk - Substitute with oat milk: Oat milk has a creamy consistency and a mild flavor that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty aroma to the scones.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh ones are not available. They should be added directly from the freezer to prevent them from bleeding into the dough.

• To keep your blueberry scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the scones in an airtight container and refrigerate. This will extend their freshness for up to a week.
• If you want to enjoy your scones at a later date, freezing is a great option. First, let the scones cool completely on a wire rack.
• Once cooled, wrap each scone individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped scones in a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• 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 freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.
• If you prefer a quicker option, you can microwave the thawed scones for 20-30 seconds, but be cautious as they can become too soft.
• Enjoy your blueberry scones with a cup of tea or coffee, savoring the burst of blueberries in every bite!

• Preheat your oven to 350°F (175°C). Place the blueberry scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a blueberry scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This will help retain moisture and prevent the scone from drying out.

• If you have an air fryer, preheat it to 320°F (160°C). Place the blueberry scones in the air fryer basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• For a stovetop method, heat a non-stick skillet over medium-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 great for maintaining the scone's texture.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the blueberry scones on the toaster oven tray and heat for 5-7 minutes. This method is convenient and effective for small batches.

• Oven: Preheat and bake the scones to golden brown perfection.

• Baking sheet: Provides a flat surface for baking the scones.

• Parchment paper: Prevents the scones from sticking to the baking sheet.

• Mixing bowl: Used to combine the dry and wet ingredients.

• Pastry cutter: Helps to cut in the solid coconut oil into the dry ingredients.

• Fork: An alternative to the pastry cutter for cutting in the coconut oil.

• Measuring cups: Ensures accurate measurement of the flour, sugar, and almond milk.

• Measuring spoons: Ensures accurate measurement of the baking powder, salt, and vanilla extract.

• Spatula: Useful for folding in the blueberries gently.

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

• Cooling rack: Allows the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all flour, sugar, and other ingredients before starting to streamline the process.

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

Frozen blueberries: If you're short on time, use frozen blueberries instead of fresh. They don't need to be washed or picked over.

Drop scones: Instead of shaping the dough, simply drop spoonfuls onto the baking sheet to save time.

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