Lemon Blueberry Scones Curd (Printable)
Tender buttery scones with fresh blueberries and zesty lemon, complemented by homemade lemon curd.
# What You'll Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest (about 1 large lemon)
07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries
→ For the Lemon Curd
12 - 1/2 cup fresh lemon juice (about 2–3 lemons)
13 - 1 tablespoon finely grated lemon zest
14 - 1/2 cup granulated sugar
15 - 2 large eggs
16 - 1/4 cup unsalted butter, cubed
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold butter to the flour mixture. Cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries carefully to avoid crushing them.
06 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
07 - Brush the tops with a little extra heavy cream. Bake for 18–22 minutes, or until golden brown. Let cool on a wire rack.
08 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Add butter and cook over medium-low heat, stirring constantly, until thickened (about 8–10 minutes). Do not let it boil. Remove from heat and let cool; it will thicken further as it cools.
09 - Serve scones warm or at room temperature with a generous spoonful of lemon curd.
# Expert Tips:
01 -
- The scones emerge with this incredible tender crumb that practically melts against your tongue, while still maintaining those delightfully crisp edges
- That homemade lemon curd is the kind of thing that will make you wonder why you ever bought it from a store, so vibrantly tart and silky smooth
- They come together faster than you'd expect, yet taste like something from a proper British tea house, making any ordinary morning feel special
02 -
- Work quickly and keep everything cold when making the scone dough, because warmth is the enemy of flaky layers and will make your butter melt before it hits the oven heat
- The lemon curd can turn into scrambled eggs if you let it boil or walk away from the stove, so keep that heat medium-low and don't stop stirring until it's thickened
- Patience during the cooling phase for both scones and curd will reward you with better texture and flavor, so resist the urge to cut into them while they're still hot
03 -
- If your dough feels too sticky to work with, chill it for 15 minutes before shaping rather than adding more flour
- A microplane grater will give you the finest lemon zest without hitting the bitter white pith underneath