Lemon Blueberry Scones Curd (Printable)

Buttery scones with fresh blueberries and bright lemon notes served alongside tangy 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
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
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 your oven to 400°F and line a baking sheet with parchment paper to prepare for baking.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until thoroughly combined.
03 - Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the texture 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 blended.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the dough begins to come together. Do not overmix.
06 - Gently fold in the fresh blueberries using a light touch to avoid crushing or discoloring the dough.
07 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle. Use a knife to cut the circle into 8 equal wedges, then transfer them to the prepared baking sheet with space between each.
08 - Brush the tops of each scone with a light coating of heavy cream. Bake for 18 to 22 minutes until the tops are golden brown. Let cool on a wire rack.
09 - While scones bake, whisk together the lemon juice, lemon zest, sugar, and eggs in a small saucepan. Add the cubed butter.
10 - Place the saucepan over medium-low heat and stir constantly with a whisk or spatula for 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon. Do not allow it to boil. Remove from heat and let cool; the curd will continue to thicken as it cools.
11 - Serve the scones warm or at room temperature with a generous spoonful of chilled lemon curd spread on top or on the side.

# Expert Suggestions:

01 -
  • The combination of tart lemon and sweet blueberries hits that perfect balance we are all secretly chasing
  • These scones manage to feel fancy enough for tea time but casual enough for lazy weekends
  • The homemade lemon curd is actually easier than it sounds and will make you feel like a kitchen wizard
02 -
  • Keep everything cold because warm butter is the enemy of flaky scones
  • Do not overwork the dough or you will end up with tough hockey pucks instead of tender pastries
  • The lemon curd might look too thin at first but trust that it will thicken as it cools
03 -
  • Grate your butter instead of cubing it if you want it to incorporate even faster
  • The curd can be made up to a week ahead and kept in the refrigerator

Go back