Lemon Blueberry Scones

My tiny apartment kitchen smelled like a lemon grove that morning, sunlight streaming through the window as I debated whether bakery-quality scones were actually achievable at home. I'd ruined plenty of previous attempts with tough, hockey-puck results, but something about the combination of tart lemon and sweet blueberries kept me trying. When these emerged from the oven, golden and fragrant, I knew I'd finally cracked the code.

I made these for my sister's baby shower last spring, nervously hoping they'd rise properly. Watching everyone's faces light up as they took that first bite, the slight tang of curd balancing the sweet scone, I felt that little thrill of kitchen success. She's since requested them for every family gathering, and honestly, I'm happy to oblige.

Ingredients

• All-purpose flour: The structural foundation of your scones, providing just enough protein for tenderness without toughness
• Granulated sugar: Sweetens the dough just enough to let the blueberries shine without becoming dessert-like
• Baking powder and baking soda: This dual leavening combo gives scones their characteristic lift and light texture
• Fine sea salt: Enhances all the flavors and balances the sweetness, so don't skip it
• Lemon zest: The secret weapon that infuses every bite with bright, floral citrus aroma
• Cold unsalted butter: Must be freezing cold to create those flaky layers as it melts in the oven
• Fresh blueberries: Use plump, firm berries and fold them in gently to avoid streaking your dough purple
• Cold heavy cream: Creates richness and helps activate the leavening for maximum rise
• Large egg: Binds everything together and adds structure for a tender crumb
• Pure vanilla extract: Rounds out all the flavors with its warm, comforting sweetness
• Large eggs: The foundation of your curd, providing the silky, custard-like texture
• Granulated sugar: Sweetens and helps stabilize the eggs as they cook
• Fresh lemon juice: The star of the show, providing that gorgeous tartness and sunny yellow color
• Lemon zest: Doubles down on citrus flavor and adds beautiful specks throughout the curd
• Unsalted butter: Whisked in at the end to create that luxurious, velvety finish

Instructions

Get your oven ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until everything's evenly distributed

Cut in the butter:

Add those cold butter cubes and work them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter bits remaining

Add the blueberries:

Gently fold in the fresh berries, being careful not to crush them or overmix the dough

Make the wet mixture:

Whisk together the cream, egg, and vanilla in a small bowl, then pour it over the flour mixture

Bring the dough together:

Mix gently with a fork just until the dough starts to come together, then turn it onto a floured surface and give it one or two quick kneads to form it into a cohesive mass

Shape and cut:

Pat the dough into a 1-inch thick round and cut it into 8 wedges, transferring them to your prepared baking sheet

Bake to golden perfection:

Brush the tops with a little cream and bake for 18 to 22 minutes until they're golden and a toothpick comes out clean

Start the lemon curd:

Whisk together eggs, sugar, lemon juice, and lemon zest in a small saucepan over medium-low heat

Cook until thickened:

Whisk constantly for about 5 to 7 minutes until the curd thickens enough to coat the back of a spoon, but don't let it boil or the eggs will scramble

Finish the curd:

Remove from heat and whisk in the butter until smooth, then strain through a fine sieve and let it cool completely

serve it up:

Serve the scones warm or at room temperature with a generous dollop of that luscious lemon curd

Pin Recipe

These scones have become my go-to for new neighbors and housewarming gifts because they feel fancy without requiring any special skills. Something about breaking bread with someone over buttery, fruit-studded pastry just makes conversation flow easier.

Making Scones Ahead

You can cut the wedges and freeze them unbaked on a parchment-lined sheet, then transfer to a bag and bake straight from frozen, adding a couple minutes to the baking time. This trick has saved me more than once when unexpected guests show up or I just wake up craving fresh scones without wanting to put in the morning effort.

Fruit Variations

Raspberries work beautifully instead of blueberries, especially during summer when they're at their peak. I've also made these with chopped strawberries and a bit of basil for a more sophisticated twist, though blueberry lemon remains the crowd favorite for good reason.

Perfect Presentation Tips

Brush the scones with heavy cream and sprinkle coarse sugar over the tops before baking for that professional bakery sparkle and crunch. The extra sugar creates this gorgeous crackly crust that contrasts perfectly with the tender interior.

• Serve curd in a small bowl with a tiny spoon for that elegant tea party feel
• Warm the curd slightly for about 10 seconds in the microwave if it's been refrigerated
• Split the scones and toast them cut-side up under the broiler for one minute if they're a day old

Pin Recipe

There's something profoundly satisfying about pulling a batch of these from the oven, the kitchen filling with that buttery citrus perfume. Hope they become part of your own kitchen story.

Recipe FAQs

→ How do I achieve flaky texture in these scones?

Use cold butter and gently work it into the flour until coarse crumbs form. Avoid overmixing when adding wet ingredients to maintain flakiness.

→ Can I substitute blueberries with other fruits?

Yes, raspberries or blackberries work well and offer a lovely twist to the original flavor profile.

→ What’s the best way to store leftover scones?

Keep them in an airtight container at room temperature for up to two days to preserve freshness and moisture.

→ How is the lemon curd prepared without curdling?

Cook the lemon mixture gently over medium-low heat, whisking constantly until thickened. Avoid boiling to prevent curdling.

→ Can these scones be served cold or only warm?

They’re delicious both warm and at room temperature, allowing flexibility in how you enjoy them.