Lemon Blueberry Scones Curd (Printable)
Buttery scones filled with blueberries and bright lemon flavor, complemented by rich lemon curd.
# What You'll Need:
→ 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 (from 1 lemon)
07 - 1/2 cup cold unsalted butter, cut into cubes
08 - 1/2 cup heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries
→ Lemon Curd
12 - 3 large eggs
13 - 3/4 cup granulated sugar
14 - 1/2 cup fresh lemon juice (from 2–3 lemons)
15 - 1 tablespoon finely grated lemon zest
16 - 6 tablespoons unsalted butter, cut into pieces
17 - Pinch of salt
# How-To Steps:
01 - Preheat 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 evenly distributed.
03 - Add cold butter cubes and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into dry ingredients and stir just until combined—do not overmix.
05 - Gently fold in blueberries, taking care not to crush them or overwork the dough.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges and transfer to prepared baking sheet, spacing 2 inches apart.
07 - Brush tops lightly with cream. Bake 16–18 minutes until golden brown and firm to touch. Transfer to a wire rack to cool.
08 - While scones bake, set a heatproof bowl over a saucepan of simmering water. Whisk together eggs, sugar, lemon juice, lemon zest, and salt.
09 - Cook, stirring constantly, until thickened enough to coat the back of a spoon, about 8–10 minutes. Remove from heat and whisk in butter until smooth. Strain through a fine sieve if desired. Chill before serving.
10 - Serve scones warm or at room temperature with a generous spoonful of lemon curd.
# Expert Tips:
01 -
- The lemon curd will make you swear off the jarred stuff forever, and youll find yourself making excuses to spread it on everything.
- These scones manage to be both substantial enough for breakfast and delicate enough to serve at a bridal shower without apology.
02 -
- If your lemon curd looks slightly curdled, a quick whisk off the heat usually saves it, but once it scrambles fully there is no recovery.
- The scone dough should feel almost too wet and sticky before baking, it firms up in the oven and dry dough makes leaden scones.
03 -
- Grate your butter on a box grater if you struggle with cutting it in, the small shreds distribute instantly and stay cold longer.
- When testing lemon curd doneness, draw your finger through the coating on the spoon, if the line holds clearly you are ready for butter.