Lemon Blueberry Buttery Scones (Printable Version)

Delicate scones bursting with fresh blueberries and lemon, paired with tangy, smooth lemon curd.

# What You Need:

→ For the 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 (about 1 large lemon)
07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1 cup fresh blueberries

→ For the Lemon Curd

12 - 1/2 cup fresh lemon juice (about 2–3 lemons)
13 - 1 tablespoon finely grated lemon zest
14 - 1/2 cup granulated sugar
15 - 2 large eggs
16 - 1/4 cup unsalted butter, cubed

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add the cold butter to the flour mixture. Cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just barely combined. Do not overmix.
06 - Gently fold in the fresh blueberries, being careful not to crush them.
07 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
08 - Brush the tops with a little extra heavy cream. Bake for 18–22 minutes, or until golden brown. Let cool on a wire rack for at least 10 minutes.
09 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until smooth.
10 - Add butter and cook over medium-low heat, stirring constantly with a heat-proof spatula, until thickened enough to coat the back of a spoon (about 8–10 minutes). Do not let it boil or the eggs may scramble.
11 - Remove from heat and let cool completely; the curd will thicken further as it cools.
12 - Serve scones warm or at room temperature with a generous spoonful of lemon curd.

# Expert Tips:

01 -
  • The scones emerge from the oven with these perfectly crisp edges and the softest, butteriest interior you've ever experienced
  • That homemade lemon curd is actually easier than you think, and it puts anything from a jar to absolute shame
02 -
  • If your dough feels impossibly sticky, work quickly and don't add too much extra flour or they'll become tough
  • The lemon curd might look thin at first but will thicken beautifully as it cools, so patience pays off
03 -
  • Work with cold ingredients and handle the dough as little as possible for the tenderest results
  • If using frozen blueberries, add them frozen and don't defrost first to prevent purple streaks

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