Lemon Blueberry Scones Delight (Printable Version)
Buttery scones with blueberries and lemon zest complemented by tangy lemon curd for a delightful treat.
# What You Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold buttermilk
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 lemons)
13 - Zest of 1 lemon
14 - 1/2 cup granulated sugar
15 - 2 large eggs
16 - 1/4 cup unsalted butter, cubed
→ For Finishing
17 - 2 tablespoons heavy cream or milk (for brushing)
18 - 2 tablespoons coarse sugar (optional, for sprinkling)
# 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 flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together buttermilk, egg, and vanilla extract until blended.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Fold in the fresh blueberries carefully, taking care not to crush them.
07 - Turn the dough out onto a lightly floured surface. Gently knead once or twice, then pat into an 8-inch circle about 1-inch thick. Cut into 8 equal wedges using a sharp knife or bench scraper.
08 - Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Brush tops with cream or milk and sprinkle with coarse sugar if desired. Bake for 18-20 minutes until golden brown and cooked through. Transfer to a wire rack to cool slightly.
09 - In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and eggs until smooth and well combined.
10 - Set the bowl over a saucepan of simmering water, creating a double boiler. Whisk continuously for 8-10 minutes until the curd thickens enough to coat the back of a spoon.
11 - Remove from heat and immediately whisk in the butter until smooth and melted. Transfer to a clean jar and let cool completely. Refrigerate until ready to serve.
12 - Serve scones warm or at room temperature with a generous dollop of chilled lemon curd.
# Expert Tips:
01 -
- The combination of tart lemon and sweet blueberries creates this perfect balance that feels fancy enough for company but simple enough for Tuesday morning
- Homemade lemon curd is infinitely better than anything from a jar, and it comes together in just ten minutes
02 -
- Cold ingredients are absolutely crucial here, so if your butter starts softening while you work, pop the bowl in the fridge for ten minutes
- Overworking the dough makes tough scones, so stop mixing as soon as the flour is barely incorporated and embrace the shaggy, messy appearance
03 -
- Grate your lemon zest before juicing the lemons—it's much harder to zest a squeezed lemon, and you want all that fragrant oil
- If you don't have buttermilk, measure 2/3 cup of regular milk and add 1 tablespoon of white vinegar, then let it sit for five minutes