Lemon Blueberry Scones Curd (Printable Version)
Buttery scones filled with fresh blueberries and bright lemon, complemented by creamy lemon curd.
# What You 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 unsalted butter, cold, 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 about 2-3 lemons)
15 - 1 tablespoon finely grated lemon zest
16 - 6 tablespoons unsalted butter, cut into pieces
17 - Pinch of salt
# How to Make It:
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.
03 - Add cold butter cubes and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into dry ingredients and stir just until combined.
05 - Gently fold in blueberries. Do not overmix.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges and transfer to baking sheet.
07 - Brush tops with a little cream. Bake 16 to 18 minutes, until golden. Cool on a wire rack.
08 - While scones bake, make lemon curd: In a heatproof bowl set over simmering water, whisk eggs, sugar, lemon juice, lemon zest, and salt.
09 - Cook, stirring constantly, until thickened, about 8 to 10 minutes. Remove from heat and whisk in butter until smooth. Strain if desired. Chill before serving.
10 - Serve scones warm or at room temperature with a generous spoonful of lemon curd.
# Expert Tips:
01 -
- The scones crack open with that perfect shatter, revealing pockets of berries that burst like little surprises.
- You get to feel like a pastry chef without any of the temperamental fuss that usually comes with that title.
02 -
- Frozen blueberries will bleed purple streaks through your dough if you let them thaw even slightly.
- The curd will look too thin when you first remove it from the heat, but it continues to thicken as it cools.
03 -
- Roll blueberries in a little flour before folding them in to stop them from sinking to the bottom.
- When zesting, avoid the white pith beneath the yellow skin, it brings bitterness that no amount of sugar can fix.