Lemon Blueberry Scones Delight

The morning sun hit my kitchen window just as I pulled these scones from the oven, their golden tops catching the light like little treasures. I'd been experimenting with lemon and blueberry combinations for months, but this particular morning something clicked. The scent of lemon zest filled the entire downstairs, and when I broke one open, steam rose up carrying that unmistakable buttery aroma that makes you immediately hungry.

Last spring, my sister came over unexpectedly and I had nothing to offer but these warm scones straight from the oven. We sat at the kitchen table for hours, dipping wedges into lemon curd and talking about everything and nothing. She still texts me asking when I'll make another batch, claiming no coffee shop scones compare.

Ingredients

• All purpose flour: Provides the structure for tender scones without becoming tough when handled properly
• Cold butter: Essential for creating those flaky layers that make scones irresistible
• Buttermilk: Adds subtle tang and tenderness while helping the dough rise beautifully
• Fresh blueberries: Use ones that are slightly firm to avoid excess moisture in your dough
• Lemon zest: The bright yellow peel holds all the aromatic oils that make these scones sing
• Lemon juice: Fresh squeezed makes all the difference in the curd, nothing bottled comes close
• Eggs: Both in the dough and curd, they provide richness and help everything set properly

Instructions

Preheat and prep your baking surface:

Get your oven to 400°F and line a baking sheet with parchment paper before you start mixing anything

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined

Cut in the butter:

Work cold butter into the flour with your fingers or a pastry blender until you see pea sized pieces remaining

Combine the wet ingredients:

Whisk buttermilk, egg, and vanilla in a small bowl, then pour over the flour mixture

Gentle mixing is key:

Stir until just combined, being careful not to overwork the dough which makes tough scones

Fold in the blueberries:

Add them last and fold carefully so they stay whole and create beautiful pockets of juice

Shape and cut:

Pat the dough into a one inch thick circle and cut into eight wedges like a pizza

Add the finishing touches:

Brush tops with cream and sprinkle with coarse sugar for that bakery style sparkle

Bake to golden perfection:

Eighteen to twenty minutes until deeply golden, then cool on a wire rack

Make the lemon curd while scones bake:

Whisk lemon juice, zest, sugar, and eggs over simmering water until thick enough to coat a spoon

Finish the curd:

Remove from heat and whisk in butter until smooth, then cool completely before serving

Save

These scones became my go to recipe for housewarming gifts after receiving the most heartfelt thank you note from a new neighbor. She wrote that the lemon curd reminded her of her grandmother's kitchen, and honestly, that's exactly the feeling I hope every batch delivers.

The Secret to Perfect Lemon Curd

I've learned that patience with the double boiler method prevents scrambled eggs and yields the silkiest curd imaginable. Using room temperature eggs helps them incorporate smoothly with the lemon and sugar without creating lumps.

Working with Fresh Blueberries

Frozen blueberries work in a pinch, but I've noticed fresh ones release juices more evenly during baking. Tossing them in a tablespoon of flour before folding into the dough helps prevent them from sinking to the bottom.

Storage and Serving Suggestions

Scones really are best the first day, but I've found that wrapping them tightly and refreshing in a 350°F oven for five minutes brings back much of that fresh baked texture. The lemon curd keeps beautifully in the refrigerator for up to two weeks.

• Split scones and toast cut sides under the broiler for extra texture
• Leftover curd makes an excellent filling for layer cakes or thumbprint cookies
• Freeze unbaked scones on a baking sheet before transferring to a bag for longer storage

Save

Whether for a leisurely weekend breakfast or an afternoon tea break, these scones turn ordinary moments into something special. There's something deeply satisfying about creating something so lovely from simple ingredients.

Recipe FAQs

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

Gently fold fresh or frozen blueberries into the dough just before shaping to prevent crushing or sinking during baking.

→ What is the purpose of cold butter in the scone dough?

Cold butter creates flaky layers by melting during baking and releasing steam, which helps develop tender texture.

→ Can lemon curd be made ahead of time?

Yes, lemon curd can be prepared in advance and stored in the refrigerator for up to one week.

→ What is the best way to achieve a golden crust on scones?

Brushing the tops with cream or milk and sprinkling coarse sugar before baking enhances browning and adds a slight crunch.

→ How should scones be stored to maintain freshness?

Store scones in an airtight container at room temperature for up to two days to preserve tenderness and flavor.