Lemon Blueberry Scones Recipe

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

Sugar: Adds sweetness to balance the tartness of the lemon and blueberries.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Coconut oil: Used instead of butter, it adds a subtle coconut flavor and keeps the scones moist.

Coconut milk: Adds moisture and a slight coconut flavor, making the scones tender.

Lemon juice: Provides a fresh, tangy flavor that complements the blueberries.

Lemon zest: Adds an extra burst of lemon flavor.

Blueberries: The star ingredient, adding sweetness and a pop of color.

When cutting in the coconut oil to the dry ingredients, make sure it remains solid and cold. This helps create a flaky texture in the scones. Use a pastry cutter or two knives to cut the coconut oil into small, pea-sized pieces. If the coconut oil starts to melt, you can place the mixture in the refrigerator for a few minutes to firm it up again 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 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 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 more complex flavor profile.

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

• Coconut milk - Substitute with almond milk: Almond milk is a lighter alternative and can be used if you prefer a less coconutty flavor.

• Lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar acidity and tanginess.

• Lemon zest - Substitute with orange zest: Orange zest can add a different citrus flavor that pairs well with blueberries.

• Blueberries - Substitute with raspberries: Raspberries offer a tart and sweet flavor that complements the scones similarly to blueberries.

• To keep your lemon blueberry scones fresh, store them in an airtight container at room temperature for up to 2 days. This will help maintain their delightful texture and flavor.
• For longer storage, place the scones in an airtight container and refrigerate them. They will stay fresh for up to a week. When you're ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• If you want to freeze the scones, first allow them to cool completely on a wire rack. This prevents condensation from forming, which can make the scones soggy.
• Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn and keeps the scones tasting fresh.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container 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 1-2 hours. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds.
• To revive the scones' freshly baked texture, reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes after thawing. This will bring back their delightful crispness and warmth.

• Preheat your oven to 350°F (175°C). Place the lemon blueberry scones on a baking sheet lined with parchment paper. Warm them 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 scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.

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

• To reheat on the stovetop, use a skillet over medium-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.

• For a toaster oven, preheat to 350°F (175°C). Place the scones on the rack or a baking sheet and heat for 5-7 minutes until warmed through.

• Oven: Used to bake the scones at the specified temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scones on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

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

• Whisk: Used to combine the flour, sugar, baking powder, and salt.

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

• Separate bowl: Used to mix the coconut milk, lemon juice, and lemon zest.

• Spatula: Used to stir the wet ingredients into the dry ingredients and to fold in the blueberries gently.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while shaping.

• Knife: Used to cut the dough into 8 wedges.

• Wire rack: Used to cool the scones after baking.

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

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

Chill the coconut oil: Keep the coconut oil in the fridge until ready to use to ensure it remains solid and easy to work with.

Frozen blueberries: Use frozen blueberries to save time on washing and drying fresh ones.

Shape dough directly on parchment: Shape the dough directly on the parchment-lined baking sheet to avoid transferring and potential mess.