Lemon Blueberry Scones Delight (Printable)
Buttery scones bursting with blueberries and lemon zest, served with luscious lemon curd for a delightful treat.
# What You'll Need:
→ Scone Components
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 fine sea salt
06 - 1 tablespoon finely grated lemon zest
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup fresh blueberries
09 - 2/3 cup cold heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Lemon Curd Components
12 - 3 large eggs
13 - 1/2 cup granulated sugar
14 - 1/2 cup fresh lemon juice
15 - 2 teaspoons finely grated lemon zest
16 - 1/4 cup unsalted butter, cut into small pieces
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl until thoroughly combined.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Gently fold the fresh blueberries into the flour-butter mixture, taking care not to crush the berries.
05 - Whisk together the heavy cream, egg, and vanilla extract in a small bowl until uniform.
06 - Pour the cream mixture over the flour mixture and mix gently with a fork just until the dough begins to come together. Do not overmix as this will result in tough scones.
07 - Turn the dough onto a lightly floured surface and knead once or twice to bring it together. Pat into a 1-inch thick round disc and cut into 8 equal wedges.
08 - Transfer wedges to the prepared baking sheet. Brush tops lightly with additional cream. Bake for 18 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
09 - Whisk together eggs, sugar, lemon juice, and lemon zest in a small saucepan over medium-low heat.
10 - Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, approximately 5 to 7 minutes. Do not allow the mixture to boil.
11 - Remove from heat and whisk in butter until smooth and melted. Strain through a fine sieve into a clean bowl. Let cool to room temperature before serving.
12 - Serve scones warm or at room temperature with a generous spoonful of lemon curd.
# Expert Tips:
01 -
- The contrast between tangy lemon curd and buttery tender scones creates this perfect balance that wakes up your tastebuds in the best way
- These scones come together faster than you'd think, and the smell of baking blueberries will make your entire kitchen feel cozy and welcoming
02 -
- I once rushed the butter cutting step and my scones came out dense and disappointing. Take your time and keep everything cold
- For the lemon curd, medium-low heat is your friend. High heat scrambles the eggs and there's no coming back from that mistake
03 -
- Sprinkle coarse sugar on scones before brushing with cream for that bakery style sparkle and crunch on top
- If you're new to making lemon curd, set up an ice bath while it cooks. If you think it might be curdling, you can immediately plunge the pan in to stop the cooking