Lemon Blueberry Scones Delight

Last spring, I spent a rainy Sunday experimenting with lemon curd after my grandmother mentioned she used to make it by memory alone. Something about the way she described that bright yellow spread sent me to the kitchen with three lemons and absolutely no patience. Those scones emerged from the oven golden and smelling like sunshine itself, and I've been tweaking this recipe ever since.

My friend Sarah came over unexpectedly that first day I made these, and we ended up eating three scones each while standing at the counter, still warm from the oven. She kept talking about how the lemon curd reminded her of this little bakery in London she visited years ago, and suddenly my kitchen felt transported somewhere European and lovely. That's the magic these scones have—they turn an ordinary morning into something worth savoring.

Ingredients

• 2 cups all-purpose flour: The foundation of tender scones, providing structure without making them tough or dense
• 1/4 cup granulated sugar: Just enough sweetness to complement the berries without overshadowing their natural flavor
• 2 tsp baking powder and 1/2 tsp baking soda: These work together to give your scones that beautiful rise and light, fluffy texture
• 1/2 tsp salt: Enhances all the flavors and balances the sweetness, so don't skip it
• Zest of 1 large lemon: This is where all that bright lemon flavor comes from, so zest thoroughly and avoid the bitter white pith
• 1/2 cup cold unsalted butter, cubed: Cold butter is the secret to flaky layers, so keep it chilled until the moment it hits the flour
• 2/3 cup cold buttermilk: Creates tenderness and subtle tang while helping the scones rise beautifully
• 1 large egg: Adds richness and helps bind everything together
• 1 tsp vanilla extract: Rounds out all the flavors with warm, sweet notes
• 1 cup fresh blueberries: Use plump, ripe berries and handle them gently to prevent crushing
• 1/2 cup fresh lemon juice: About two lemons worth, providing the signature tartness for the curd
• Additional lemon zest: One more lemon's worth of zest intensifies the curd's bright flavor
• 1/2 cup granulated sugar: Balances the lemon's acidity to create that perfect sweet-tart harmony
• 2 large eggs: These thicken the curd and give it that silky, luxurious texture
• 1/4 cup unsalted butter, cubed: Whisked in at the end, this creates the smooth, velvety finish
• 2 tbsp heavy cream or milk: For brushing the tops and helping that coarse sugar stick
• 2 tbsp coarse sugar: Optional but completely worth it for that bakery-style sparkle and crunch

Instructions

Preheat your oven and prepare the baking sheet:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper so your scones won't stick

Whisk together the dry ingredients:

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest until everything is evenly distributed

Cut in the cold butter:

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

Mix the wet ingredients:

In a small bowl, whisk together the buttermilk, egg, and vanilla extract until combined

Combine the mixtures:

Pour the wet ingredients over the flour mixture and stir gently with a spatula or wooden spoon just until everything starts to come together

Fold in the blueberries:

Add those beautiful blueberries and fold them in carefully, treating them like precious cargo so they don't burst and turn everything purple

Shape the scones:

Turn the dough onto a lightly floured surface, give it one or two gentle kneads, then pat it into a 1-inch thick circle and cut into 8 wedges

Prepare for baking:

Transfer the wedges to your prepared baking sheet, brush the tops with cream or milk, and sprinkle with coarse sugar if you're feeling fancy

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes until the scones are golden brown and your kitchen smells incredible

Cool the scones:

Transfer the baked scones to a wire rack so they can cool slightly while you make the curd

Start the lemon curd:

In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth

Cook the curd:

Set the bowl over a saucepan of simmering water, whisking constantly for 8 to 10 minutes until the curd thickens enough to coat the back of a spoon

Finish the curd:

Remove from heat and whisk in the butter until it melts completely and the curd becomes silky smooth, then transfer to a jar and let it cool

Serve and enjoy:

Split a warm scone, slather on that gorgeous lemon curd, and experience pure breakfast bliss

Pin Recipe

These scones have become my go-to when I need to bring something to a brunch or just want to treat myself on a slow morning. There's something deeply satisfying about the way the lemon curd melts into all those buttery nooks and crannies, creating these little pockets of tangy sweetness throughout each bite. Every time I take that first warm bite, I remember that rainy Sunday and how a simple craving turned into one of my favorite recipes.

Making The Perfect Lemon Curd

The double boiler method might seem fussy, but it prevents the eggs from scrambling and gives you that silky texture every time. Keep the water at a gentle simmer, not a rolling boil, and don't stop whisking—your patience will be rewarded with the smoothest, most luxurious curd you've ever tasted.

Working With Fresh Blueberries

Fresh berries give the best result, but frozen ones work in a pinch as long as you don't thaw them first. Tossing frozen berries in a little flour before folding them in can help prevent them from sinking to the bottom of your scones during baking.

Storage And Serving Suggestions

Scones really are at their absolute best the day they're baked, when the exterior is still slightly crisp and the interior is tender and warm. That said, you can store them in an airtight container for up to two days, and they'll reheat beautifully in a 350°F oven for about five minutes.

• The lemon curd keeps in the refrigerator for up to two weeks and is spectacular on toast, yogurt, or straight from the jar
• These scones freeze beautifully, so consider doubling the batch and freezing half for those emergency breakfast moments
• If you're serving these for a gathering, make everything the day before and just reheat the scones before guests arrive

Pin Recipe

There's something wonderfully therapeutic about making scones, and the way these fill your home with the scent of butter and lemon is pure kitchen magic. Hope these brighten your morning as much as they've brightened mine.

Recipe FAQs

→ How do I keep blueberries from bursting in the dough?

Gently fold the blueberries into the dough to avoid crushing them, helping maintain their shape during baking.

→ Can I prepare the lemon curd ahead of time?

Yes, the lemon curd can be made in advance and stored refrigerated for up to a week for convenience and enhanced flavor.

→ What is the best way to achieve flaky scones?

Cutting cold butter into the dry ingredients until pea-sized crumbs helps create a tender, flaky texture in the scones.

→ Is there a substitute for buttermilk in the scone dough?

You can use milk with a splash of vinegar or lemon juice as a buttermilk substitute to achieve similar results.

→ How should I store leftovers to retain freshness?

Store leftovers in an airtight container at room temperature for up to two days to keep them fresh and moist.