Lemon Blueberry Scones Delight (Printable)

Buttery scones bursting with blueberries and lemon zest, served with tangy lemon curd.

# 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

# How To Make It:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold butter to flour mixture. Using pastry blender or fingertips, cut butter until mixture resembles coarse crumbs.
04 - In small bowl, whisk buttermilk, egg, and vanilla extract. Pour over flour mixture and stir gently until just combined.
05 - Fold in blueberries carefully, taking care not to crush them.
06 - Turn dough onto lightly floured surface. Gently knead once or twice, then pat into 1-inch thick circle. Cut into 8 wedges.
07 - Transfer wedges to prepared baking sheet. Brush tops with cream or milk and sprinkle with coarse sugar if desired.
08 - Bake for 18-20 minutes until golden brown. Transfer to wire rack to cool.
09 - In heatproof bowl, whisk lemon juice, zest, sugar, and eggs.
10 - Set bowl over saucepan of simmering water (double boiler). Whisk continuously until thickened and coats back of spoon, about 8-10 minutes.
11 - Remove from heat and whisk in butter until smooth. Transfer to jar and cool completely.
12 - Serve scones warm or at room temperature with generous dollop of lemon curd.

# Expert Suggestions:

01 -
  • The tart lemon curd cuts through the rich scone perfectly, creating that restaurant quality balance you usually only find in bakeries
  • Blueberries burst during baking creating little pockets of sweet juice throughout every bite
02 -
  • Keep everything cold, especially the butter and buttermilk, for the flakiest results
  • Work quickly once you add liquid to prevent butter from melting before baking
03 -
  • Grate your butter into the flour mixture when you're short on time, it incorporates incredibly fast
  • A microplane creates the finest lemon zest without reaching the bitter white pith underneath

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