Lemon Blueberry Scones Delight (Printable)
Buttery scones bursting with blueberries and lemon zest, complemented by tangy lemon curd for teatime.
# What You'll Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold buttermilk
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 lemons)
13 - Zest of 1 lemon
14 - 1/2 cup granulated sugar
15 - 2 large eggs
16 - 1/4 cup unsalted butter, cubed
→ For Finishing
17 - 2 tablespoons heavy cream or milk for brushing
18 - 2 tablespoons coarse sugar (optional)
# How-To Steps:
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, baking soda, salt, and lemon zest until well combined.
03 - Add the cold butter cubes to the flour mixture. Cut in using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together buttermilk, egg, and vanilla extract until blended.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula until just combined; do not overmix.
06 - Fold in the fresh blueberries carefully, taking care not to crush them.
07 - Turn the dough onto a lightly floured surface. Gently knead once or twice, then pat into a 1-inch thick circle. Cut into 8 equal wedges.
08 - Transfer wedges to the prepared baking sheet. Brush tops with cream or milk and sprinkle with coarse sugar if using.
09 - Bake for 18-20 minutes until golden brown. Transfer to a wire rack to cool slightly.
10 - In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and eggs until smooth.
11 - Set the bowl over a saucepan of simmering water to create a double boiler. Whisk continuously for 8-10 minutes until thickened and the mixture coats the back of a spoon.
12 - Remove from heat. Whisk in butter pieces one at a time until smooth and melted. Transfer to a clean jar and let cool completely.
13 - Serve scones warm or at room temperature with a generous dollop of lemon curd on the side.
# Expert Tips:
01 -
- The lemon curd alone is worth the effort its bright and creamy and might accidentally get eaten by the spoonful straight from the jar
- These scones strike that perfect balance between tender and flaky, like a proper British tearoom showed up in your kitchen
02 -
- Overworking the dough is the quickest way to tough scones, so handle it gently and stop as soon as everything comes together
- The lemon curd might look slightly thin when you first take it off the heat, but it thickens considerably as it cools
03 -
- If your dough feels too sticky to handle, lightly flour your hands rather than adding more flour to the dough itself
- Grate your butter instead of cubing it for even faster incorporation into the flour mixture