Lemon Blueberry Buttery Scones

The first time I made lemon curd, I stood over that saucepan stirring for what felt like forever, convinced I'd ruined it when nothing happened for the first five minutes. Then suddenly, like magic, it transformed into this silky, sunshine-yellow pudding that made my entire kitchen smell like a lemon grove. Now I can't imagine Sunday mornings without that ritual.

Last spring, my neighbor popped over just as these were coming out of the oven. She ended up staying for two hours, sipping tea and breaking off warm pieces of scone while we debated whether lemon curd counts as a legitimate breakfast food. We decided it absolutely does.

Ingredients

• 2 cups all-purpose flour: The foundation of everything tender and good here, don't pack it down when measuring
• 1/3 cup granulated sugar: Just enough sweetness to let the lemon shine without becoming dessert territory
• 2 tsp baking powder: This is what gives you those beautiful tall scones that don't taste metallic
• 1/2 tsp baking soda: Works with the acidic cream to create extra lift
• 1/2 tsp salt: Absolutely crucial for balancing all that bright lemon flavor
• 1 tbsp lemon zest: Use a microplane if you have one, you want the oils not the bitter white pith
• 1/2 cup cold butter: Cold butter creates those flaky layers that make scones actually worth eating
• 3/4 cup cold heavy cream: The fat content here makes all the difference in tenderness
• 1 large egg: Helps structure and richness
• 1 tsp vanilla extract: Rounds everything out beautifully
• 1 cup fresh blueberries: Frozen works too but fresh won't bleed into your dough as much
• 1/2 cup fresh lemon juice: About 2 to 3 lemons, strain out any seeds or pulp
• 1 tbsp lemon zest: More lemon means more happy
• 1/2 cup granulated sugar: Balances all that acid perfectly
• 2 large eggs: These thicken your curd into silky perfection
• 1/4 cup unsalted butter: Makes the curd impossibly smooth and glossy

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, this prevents sticking and makes cleanup effortless

Whisk the dry ingredients:

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

Cut in the butter:

Add cold cubed butter and work it in with a pastry cutter or your fingers until you see pea-sized pieces throughout, this creates those wonderful flaky layers

Mix the wet ingredients:

Whisk together the heavy cream, egg, and vanilla extract in a separate bowl until combined

Bring it together:

Pour the wet mixture into the dry and stir gently until just combined, then fold in those blueberries like they're precious cargo

Shape and score:

Turn the dough onto a floured surface, pat into a 1-inch thick circle, cut into 8 wedges, and transfer to your prepared baking sheet

Make them shine:

Brush the tops with extra cream and bake for 18 to 22 minutes until golden brown, then let them cool slightly

Start the curd magic:

Whisk lemon juice, zest, sugar, and eggs in a small saucepan, add butter, and cook over medium-low heat while stirring constantly

Watch the transformation:

Keep stirring for 8 to 10 minutes until thickened, never letting it boil, then remove from heat and watch it thicken even more as it cools

The best part:

Serve those scones warm or at room temperature with an embarrassingly generous amount of lemon curd

Pin Recipe

My mom accidentally doubled the vanilla in her first batch and now she won't make them any other way. Sometimes the happy mistakes stick around longer than the carefully measured ones.

Making Ahead Like a Pro

You can cut the scones into wedges and freeze them unbaked. Pop them straight into the oven from frozen, adding a few minutes to the baking time.

Getting That Bakery Look

Sprinkle coarse sugar on top before baking for that professional sparkle. The extra crunch against the tender crumb is absolutely worth it.

Serving Ideas That Impress

These scones are the star of any brunch spread. They're equally perfect with a morning coffee or afternoon tea break.

• Split and toast leftover scones the next day
• Add a dollop of clotted cream if you're feeling fancy
• The lemon curd keeps for a week in the fridge

Pin Recipe

There's something about the combination of warm scone and cool, tangy curd that makes any morning feel special. Enjoy every bite.

Recipe FAQs

→ What makes these scones tender and flaky?

Using cold unsalted butter cut into the flour creates a crumbly texture that bakes into tender, flaky layers.

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

Gently fold fresh blueberries into the dough to keep them intact and avoid releasing too much juice.

→ Can I prepare the lemon curd ahead of time?

Yes, lemon curd can be made in advance and refrigerated for up to one week, allowing flavors to develop.

→ What is the best way to store the baked scones?

Store cooled scones in an airtight container for up to two days to maintain freshness and texture.

→ Can frozen blueberries be used instead of fresh ones?

Frozen blueberries are suitable but should be added directly to the dough without thawing to prevent excess moisture.