Lemon Blueberry Scones (Printer-friendly)
Buttery scones with fresh blueberries and zesty lemon, accompanied by a smooth citrus curd for a bright twist.
# What You'll Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated lemon zest
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 cup fresh blueberries
08 - 2/3 cup cold heavy cream
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ For the Lemon Curd
11 - 1/2 cup fresh lemon juice
12 - 1 tablespoon finely grated lemon zest
13 - 1/2 cup granulated sugar
14 - 3 large eggs
15 - 6 tablespoons unsalted butter, cut into pieces
16 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until well combined.
03 - Add cold butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
04 - Gently fold in the fresh blueberries until evenly distributed throughout the dough.
05 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until blended.
06 - Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
07 - Cut the circle into 8 wedges and transfer to the prepared baking sheet. Brush the tops with additional cream. Bake for 18-20 minutes until golden brown. Cool on a wire rack.
08 - While scones bake, whisk together lemon juice, zest, sugar, eggs, and salt in a heatproof bowl.
09 - Set the bowl over a saucepan of simmering water to create a double boiler. Whisk constantly until the curd thickens, about 8-10 minutes. Remove from heat.
10 - Whisk in the butter pieces until smooth and melted. Let cool to room temperature before serving.
# Expert Tips:
01 -
- The lemon curd is worth making on its own and keeps for a week in the fridge if you can stop yourself from eating it with a spoon
- These scones strike that perfect balance between tender inside and a golden, slightly crisp bottom that makes you feel like you're sitting in a proper British tea room
- Blueberries burst when you bite into them, creating little pockets of jam that you didnt even have to plan for
02 -
- Overworking the dough is the number one mistake with scones, so as soon as the flour disappears, stop mixing even if it looks shaggy
- Keep everything cold—butter, cream, even your bowl if possible—because warmth activates the gluten and makes them tough instead of tender
03 -
- If your kitchen is warm, freeze your butter for 15 minutes before starting and chill the flour mixture too
- Grate your lemon zest before juicing the lemons—it's much harder to zest a lemon that's already been squeezed