Lemon Blueberry Scones Curd

The smell of lemon zest hitting cold butter still takes me back to my tiny first apartment kitchen, where I discovered that baking could be a form of meditation. I was hosting a Saturday morning book club and decided scones sounded impressive but doable. When that first batch came out of the oven, golden and smelling like sunshine, my friend Sarah actually stopped mid sentence about the novel we were reading.

Last summer I made these for my dad, who is notoriously skeptical of anything he considers too fussy. He took one bite, went quiet for a full minute, and asked if there was more. Now he requests them every time he visits, and I have learned to double the lemon curd portion because he will eat it with a spoon if left unsupervised.

Ingredients

• 2 cups all-purpose flour: The foundation that gives structure without making these too dense
• 1/3 cup granulated sugar: Just enough sweetness to let the blueberries shine without becoming a dessert
• 2 tsp baking powder: This is what creates those lovely flaky layers we all want in a scone
• 1/2 tsp baking soda: Works with the cream to give the perfect rise
• 1/2 tsp salt: Never skip this because it brightens all the flavors
• 1 tbsp lemon zest: Freshly grated makes all the difference in the world here
• 1/2 cup cold unsalted butter: Cold is the key word because it creates those buttery pockets of magic
• 3/4 cup cold heavy cream: The richness that makes these tender rather than tough
• 1 large egg: Adds structure and helps bind everything together
• 1 tsp vanilla extract: Because vanilla makes everything better
• 1 cup fresh blueberries: Frozen works in a pinch but fresh gives you those perfect juice bursts
• 1/2 cup fresh lemon juice: For the curd and freshly squeezed really does matter
• 1 tbsp lemon zest: For the curd because you can never have too much lemon flavor
• 1/2 cup granulated sugar: For the curd to balance all that bright lemon acidity
• 2 large eggs: For the curd to create that silky smooth texture
• 1/4 cup unsalted butter: For the curd because butter makes everything luxurious

Instructions

Get your oven ready:

Preheat that oven to 400°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

In a big bowl, combine the flour, sugar, baking powder, baking soda, salt, and that beautiful lemon zest until everything is well blended

Cut in the cold butter:

Add the cold butter cubes and use a pastry cutter or your fingers to work it in until it looks like coarse crumbs with some pea sized pieces remaining

Mix the wet ingredients:

In another bowl, whisk together the cold cream, egg, and vanilla until smooth

Bring it all together:

Pour the wet mixture into the dry and stir gently until just combined, then fold in those blueberries with a light hand so they do not burst

Shape the scones:

Turn the dough onto a floured surface and pat it into a 1 inch thick circle, then cut into 8 wedges and place them on your baking sheet

Bake to golden perfection:

Brush the tops with a little extra cream and bake for 18 to 22 minutes until they are beautifully golden brown

Make the lemon curd:

Whisk together the lemon juice, zest, sugar, and eggs in a small saucepan, add the butter, and cook over medium low heat while stirring constantly until it thickens

Serve and enjoy:

Let the curd cool because it will thicken more, then serve the scones warm or at room temperature with a generous spoonful of curd

Save

These scones have become my go to when I need to bring something to a brunch or want to make a regular Saturday feel special. There is something about the process of cutting butter into flour and folding in berries that feels like an act of love.

Making These Ahead

I have learned that you can cut the scones and freeze them unbaked, then pop them straight in the oven when you want fresh baked goodness. The lemon curd actually gets better after a day in the fridge as the flavors meld together.

Serving Suggestions

While these are perfect with a cup of tea or coffee, I have also served them with a dollop of clotted cream for extra indulgence. The lemon curd is versatile enough to use on toast or swirl into yogurt if you have leftovers.

Troubleshooting Tips

If your scones spread too much, the butter might have been too soft or your dough overworked. For taller scones, place them close together on the baking sheet so they support each other as they rise.

• Sprinkle coarse sugar on top before baking for that bakery style crunch
• Use frozen blueberries without thawing to prevent purple streaks in the dough
• Let baked scones cool completely before storing to keep them from getting soggy

Save

These scones have a way of making any morning feel like a celebration, and that lemon curd will become a staple in your refrigerator.

Recipe FAQs

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

Gently fold the berries into the dough at the end to avoid crushing them, preserving their shape during baking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly without thawing to prevent excess moisture.

→ What’s the best way to achieve a flaky texture?

Use cold butter cut into the dry ingredients until crumbly, and avoid overmixing the dough when adding liquids.

→ How do I prevent the lemon curd from curdling?

Cook the lemon curd over medium-low heat with constant stirring, removing from heat before it boils for a smooth texture.

→ Can these scones be stored for later?

Store scones in an airtight container at room temperature for up to two days; refrigerate lemon curd for up to a week.