Lemon Blueberry Scones Curd

Last spring, I found myself at a tiny bakery in Edinburgh where the windows perpetually steamed up from the oven inside. The woman behind the counter slid me a warm scone with a pot of something yellow and glowing, and suddenly 6 hours of jet lag evaporated. I spent the next three months working backwards from that memory, my kitchen filling with citrus perfume on rainy Tuesday nights. Now these scones are the first thing I make whenever I need to feel like I'm somewhere cozy.

My sister visited last month and ate three before asking if they counted as breakfast or dessert. We sat at the counter with curd on our fingers, debating whether to freeze the rest or finish them while still warm from the oven. The next morning I caught her eating one cold straight from the pantry, which honestly says more about the recipe than anything I could write here.

Ingredients

• 2 cups all purpose flour: The foundation, nothing fancy needed
• 1/3 cup granulated sugar: Just enough sweetness to let the blueberries shine
• 2 tsp baking powder: Gives you that tall, proud rise
• 1/2 tsp baking soda: Works with the cream for tenderness
• 1/2 tsp salt: Wakes up all the flavors
• 1 tbsp lemon zest: Your kitchen will smell incredible
• 1/2 cup cold butter: Cold is nonnegotiable for flaky layers
• 1/2 cup heavy cream: Plus a splash more for brushing
• 1 large egg: Room temperature makes everything mix better
• 1 tsp vanilla extract: Because vanilla makes everything better
• 1 cup fresh blueberries: Frozen works too, just keep them frozen
• 3 large eggs: For the curd, room temperature again
• 3/4 cup granulated sugar: For balancing all that bright lemon
• 1/2 cup fresh lemon juice: About 2 to 3 lemons depending on size
• 1 tbsp lemon zest: More lemon oil means more flavor
• 6 tbsp butter: Cut into pieces beforehand so you are ready
• Pinch of salt: Keeps the curd from being cloying

Instructions

Heat your oven:

Preheat to 400F and line a baking sheet with parchment paper while you measure everything out.

Mix the dry ingredients:

Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl until combined.

Work in the butter:

Add cold butter cubes and cut in with a pastry blender or your fingertips until you see coarse crumbs with some pea sized pieces remaining.

Combine wet ingredients:

Whisk cream, egg, and vanilla in a separate bowl, then pour into the flour mixture.

Gentle folding:

Stir just until barely combined, then fold in blueberries carefully so you do not turn everything purple or tough.

Shape the scones:

Turn dough onto a floured surface, pat into a 1 inch thick round, and cut into 8 wedges before transferring to your prepared sheet.

Bake:

Brush tops with cream and bake 16 to 18 minutes until golden, then cool on a wire rack while you start the curd.

Make the curd base:

Set a heatproof bowl over simmering water and whisk eggs, sugar, lemon juice, zest, and salt together.

Cook until thick:

Stir constantly for about 8 to 10 minutes until the curd coats the back of a spoon and looks glossy.

Finish the curd:

Remove from heat, whisk in butter until smooth, strain if you want it perfectly silky, then chill before serving.

Save

These have become my go to for new neighbors and nervous first dates alike. Something about tearing into a warm scone with homemade curd makes people forget they are supposed to be on their best behavior. My friend Sarah said they taste like something you would eat in a garden while someone apologizes for the rain.

Make It Yours

Sometimes I swap the blueberries for chopped strawberries when they are in season and suddenly it feels like a completely different breakfast. The lemon curd also loves raspberries or blackberries, and once I made it with passion fruit juice when I was feeling dramatic and had four people ask for the recipe before leaving.

Timing Matters

I have learned to make the curd the night before because trying to whisk eggs over simmering water while simultaneously cutting butter into flour is how I ended up with scrambled egg bits in my first batch. The curd actually develops a deeper flavor overnight, so you are doing yourself a favor by getting ahead.

Serving Secrets

Split them while they are still warm and let the curd melt into all those buttery layers. These are best the day they are made, but if you have leftovers, warming them for 15 seconds brings back all the magic.

• Sprinkle coarse sugar on top before baking for a professional crunch
• Freeze unbaked scones on the baking sheet, then transfer to a bag and bake from frozen, adding 2 minutes
• The curd keeps for a week in the fridge if you somehow manage not to eat it with a spoon

Save

There is something impossibly lovely about a recipe that turns simple ingredients into something that feels like a small celebration, even on a random Thursday.

Recipe FAQs

→ How do I prevent the scones from becoming dry?

Use cold butter and avoid overmixing the dough to keep the scones tender and moist.

→ Can I use frozen blueberries in these scones?

Yes, frozen blueberries can be used directly without thawing to avoid adding excess moisture.

→ What is the best way to achieve bright lemon flavor?

Incorporate finely grated lemon zest into the dough and lemon curd for a fresh, zesty taste.

→ How should lemon curd be cooked for best results?

Cook lemon curd gently over simmering water, stirring constantly until thickened to ensure smooth texture.

→ Can I prepare lemon curd in advance?

Yes, lemon curd can be refrigerated for up to one week before serving.