Lemon Blueberry Scones (Printable Version)
Buttery scones bursting with blueberries and lemon zest, served alongside vibrant lemon curd for a perfect pairing.
# 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 fine sea salt
06 - 1 tablespoon finely grated lemon zest from 1 large lemon
07 - 1/2 cup unsalted butter, cold, cut into cubes
08 - 1 cup fresh blueberries
09 - 2/3 cup cold heavy cream, plus more for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ For the Lemon Curd
12 - 3 large eggs
13 - 1/2 cup granulated sugar
14 - 1/2 cup fresh lemon juice, about 2-3 lemons
15 - 2 teaspoons finely grated lemon zest
16 - 1/4 cup unsalted butter, cut into small pieces
# 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 cubes. Using a pastry cutter or fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
04 - Gently fold in the fresh blueberries until evenly distributed throughout the flour mixture.
05 - In a small bowl, whisk together the cream, egg, and vanilla extract until fully blended.
06 - Pour the wet mixture over the flour mixture. Mix gently with a fork just until the dough begins to come together. Do not overmix.
07 - Turn the dough onto a lightly floured surface and gently knead once or twice to bring it together. Pat into a 1-inch thick round. Cut into 8 wedges and transfer to the prepared baking sheet. Brush tops lightly with cream.
08 - Bake for 18 to 22 minutes until scones are golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.
09 - In a small saucepan over medium-low heat, whisk together eggs, sugar, lemon juice, and lemon zest until combined.
10 - Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil or the eggs will scramble.
11 - Remove from heat and whisk in butter until smooth and melted. Strain through a fine sieve into a clean bowl. Let cool to room temperature before serving.
12 - Serve scones warm or at room temperature, accompanied by the lemon curd for spreading or dipping.
# Expert Tips:
01 -
- The scones bake up incredibly tender with a buttery crumb that practically melts in your mouth
- Fresh blueberries burst in every bite while bright lemon zest cuts through the richness
- Homemade lemon curd is surprisingly simple and elevates the whole experience to brunch restaurant quality
02 -
- Cold ingredients are absolutely crucial for tender scones, so pop your butter and cream in the freezer for 15 minutes before starting
- Overmixing is the enemy of flaky scones, so stop working the dough the second it comes together
- The lemon curd needs constant whisking and gentle heat to prevent the eggs from cooking into curdled bits
03 -
- Grate your lemon zest before juicing the lemons, it's much easier to zest a whole lemon than a squeezed one
- If your dough feels too sticky to handle, refrigerate it for 15 minutes before cutting into wedges